Hello folks
I have a rather silly question. I once used bread yeast in my earliest winemaking experiments. Today, I was watching my wife kneading bread dough. When she allows it to raise, it can easily triple its volume because of the carbon dioxide that is produced. Does this mean there's also a tiny amount of alcool produced by the yeast since it's the sugar in the dough that is processed. I assume that the yeast produces the alcool and the gas at the same time.
Marc