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Not a simple read but a good introduction to fermentation chemistry. It is way deeper than you need to go as a successful distiller. I'm just beginning to understand these processes. There is more than one way yeast make alcohol but Embden-Meyerhof glycolysis is the one that we use in fermenting.

http://textbookofbacteriology.net/metabolism_3.html" onclick="window.open(this.href);return false;" rel="nofollow

An interesting read...also the fact that they included the bacteria and their fermentation chemistry as well...thanks SMY