Every alcohol-producing raw material belongs to one of three groups: starches, sugars, or cellulose. The end product is always glucose (simple sugar), which yeast can convert to alcohol.
Sugar crops give a greater yield per acre than starch crops. Processing includes squeezing the juice out of stalks of plants, or leaching it from their tubers.
This syrup must be sterilized to discourage contamination. Before adding the yeast, you must adjust the sugar concentration to 18% (using a saccharometer).
Results: 7% alcohol.
Note: yeast food added to the yeast increases alcohol content.