Originally Posted by HeathB
I gave in to temptation for the sake of science and the rest of you guys. Now unless you like the taste of vinegar, you know to stay away from the stuff. You're welcome!
How long was your fermentation? I know when I sit out my unpasterized apple cider if I let it take too long it turns to apple vinegar. Might be something to that...hmm
I think the closest to alcohol you MIGHT get is a type of wine.
The main difference between brewer's yeast and baker's yeast is that brewer's yeast has been bred to survive a higher alcohol content. That lets wine makers work with natural fruit juices that have a high concentration of sugar and get a higher concentration of alcohol before the yeast die of alcohol poisoning. If you're going to make your own sugar solution to grow the yeast in, though, you can just make the sugar solution's strength match what the yeast can convert before they die. It all comes out even with no waste
Alcoholic beverages all start with yeast
and with sugar for the yeast to eat
. The sugar for wine usually comes from grapes (although other fruits are used, especially for homemade wine). The sugar for beer usually comes from malted barley (although other grains are also used). The sugar for commercially produced spirits can come from almost anything--corn for bourbon, barley for scotch, rye for rye, sugar cane for rum, and so on. For moonshine what you want is the cheapest sugar you can find
....I can go on but moonshine isnt for everyone.