Distillate from the lees, the yeast residues after the fermentation, On average, the volume of residues is two to three percent of the fermentation tank. Due to its high percentage of wine, the wine yeast can contain up to ten liters of alcohol per hectolitre. By the distillation is extracted from the residues of alcohol produced by fermentation. The quality results from grape variety and the state of the yeasts - the fresher, the better. Older yeasts can cause oxidative damage. By adding distilled water, the distillate is brought to drinking strength. It has a special, yeasty flavor. In Germany, yeast fires are mainly produced in Baden and Palatinate. Further names are Drusenbrand (Germany), Glöger or Glögerbrand (Austria) and Eau-de-vie de lie (France). The Hefebrand must not with the distillate from the press residues, the rape (Tresterbrand) be confused.