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Firmamentation is the process whereby a living organism yeast metabolizes sugar and produces alcohol

as a byproduct. In the case of beer, this sugar comes primarily from Malted Barley that gets

mashed to create work, which happens to be a fairly hospitable environment for use to do their work.

However, there are other fermented beverages where this isn't quite the case.

You're listening to the Bruloscopy podcast. I'm your host, Marshall Schott,

and joining me on this episode to discuss the use of yeast nutrients when it comes to making

hard ciders, contributor Matt Del Fiaco. Yeah, and the use of yeast nutrients is obviously

really well established in line and by transition cider, which is very, very almost identical to wine,

in a lot of ways. And as brewerers, we haven't had to think about it too much. There is obviously

places where it is a more appropriate to maybe use a use nutrient or you might want to.

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