Quote Originally Posted by tupac2930
clearly you are a dubass
Here's how alcohol works. Yeast ferment sugar (they eat it to live), and excrete alcohol as a waste product. When the alcohol content in their environment becomes too great, the yeast die in their own excrement. That's why you don't see naturally fermented alcoholic beverages with over about 13 percent alcohol, the yeast can't live when the alcohol content ecxeeds this amount. Thus distilling alcohol is necessary to achieve higher concentrations of alcohol.