Ethanol fermentation using oxidation reduction potential

A process for efficiently producing ethanol through application of anaerobic fermentation comprising:

• a. providing a closed vessel having both an inlet and outlet, and at least one feed inlet for introducing of fermentable mash into the vessel;
• b. said fermentable mash having a percentage of ingredients selected from the group including at least one of corn, milo, barley, wheat, oats, sugar cane, and molasses;
• c. said fermentable mash including water in an amount between about 55% to 90% by weight;
• d. adding an enzyme into the mash-water mixture to initiate the enzymatic breakdown of the starch content of the mash;
• e. adding a yeast into the mixture to further initiate the fermentation process;
• f. aerating the fermenting mash in the vessel through the addition of pressurized air or oxygen into the contained mash;
• g. continuing the aeration of the aqueous mash solution in the closed vessel and determining the oxidation-reduction potential of the fermenting mash and maintaining a voltage potential between about −250 millivolts to +50 millivolts to attain the most efficient fermentation of the mash to achieve the maximum ethanol yield.