The sap of young inflorescences can be fermented to produce alcohol.

To make beer or sake, the sugar needed to produce alcohol must first be converted from starch.

In 1836, Young started to build a distillery to produce alcohol.

Or plants grown on the waste water could be bacterially digested to produce alcohol.

For example, methanol is added to ethanol to produce denatured alcohol.

In so doing it multiplies many times over and produces alcohol.

Many major sugar factories had a distillery on site, usually producing alcohol for local consumption.

If peanuts freeze before being shipped or are cured at too high a temperature, they produce alcohol.

The bacteria that cause decomposition produce alcohol as a byproduct.

A license to both produce and sell alcohol is required.