After 24-36 hours of fermentation, all of the sugar is converted to alchol, the yeast begins to die of alcohol poisoning, and the CO2 bubbles cease.  The resulting sugarcane wine is between 4-5% ABV.

15b. After a day or so, the sugar is convereted to alchol during fermentation, the yeast begins to die of alcohol poisoning, and the bubbles of CO2 are reduced.


© Dave Russell 2017