Smith-02

sugar is ingested by yeast, and pisses out alcohol.

you need sugar, but yeast to digest the sugar

J-MAN

oh ok i get it. didnt know thats how its done. so more sugar = more alcohol content. is there such thing as too much sugar to where the yeast wont use it all or will it normally ingest it all? sorry for all the newb questions but this looks liek a pretty cool thing to pass some time and get drunk while doing so. ill google it too and post up any info i find incase anybody else wants to do it.

TorganFM

Too much sugar means what you get out is more sugary, because the yeast won't eat it all. The alcohol the yeast makes is toxic to the yeast itself, so there is a limit. Champagne yeasts are more alcohol resistant, which is why they can produce more alcohol before dying. Blitz it with yeast. Like, at the very start put a bunch of yeast in there so they make as much as they can as quickly as they can before the alcohol kills them. Either that, or make a still to evaporate the alcohol off (but that makes it not really cider, just apple alcohol) then put more yeast into the mash you're left with.

kain

up to 10 gallons a year is considered personal use.

anything higher then 10, you gotta either denature it, or fucken get a lisence.

---- ill just sell that ---- off to college kids. 50 bucks for a gallon of 195 proof will sell like hot cakes. ill just be careful who the ---- i sell it to. i know people will die from this ---- for sure.