>>176612508-11% in a week. Have to keep the brew over 72f/24c. It's heat, yeast and food for the yeast. That's just using sugar, water and a slice of bread.
Throw a little koolaid powder in it after it's brewed and it's fairly kick ass. Basically it's a weak version of rum if using sugar. If you want it more liquor like, put it in the freezer and whatever doesn't freeze is mostly pure alcohol. We call it ice wine here, but since it's straight sugar it would be ice rum. It's around 25-35%
