Fermenting on a tiny scale in a lab is fundamentally different than fermenting on a commercial production scale. Basic calculations of energy density + small ex

Fermenting on a tiny scale in a lab is fundamentally different than fermenting on a commercial production scale. Basic calculations of energy density + small experiments support the assertion, but without a working larger scale production that can consistently yield ethanol (i.e. preventing the bacteria responsible from being displaced by wild strains, yeast or other fungi, ensuring batches run to completion, etc) it's nothing but a prediction.