I recommend starting from maltose or fructose, personally. Did you get to the third line of the comment you were replying to? (Distillation is independent of f

I recommend starting from maltose or fructose, personally. Did you get to the third line of the comment you were replying to? (Distillation is independent of fermentation, you can get as far as Champagne (or 20% hooch with turbo yeast) without firing up the still.)