I got a major question, so I sanitized my bottle and put in 100% Apple juice in it, added 500 grams of sugar into it, and put in 25 grams of active dry bakers yeast, so If I want a 100 proof alcoholic beverage how long should I let it ferment?
Bottle bombs happen when the carbon dioxide that is formed by the yeast during fermenting can't get out and just blows up the bottle under pressure, use an airlock