Not that I’m going to follow through with this, but this has got me thinking about all the waste streams from food production with excess carbs that could be used to make alcohol.

• stale bread
• skins/peels of various fruits and vegetables from processing to other products like apple juice, baby carrots, potato chips/crisps.
• excess dairy milk production/near expiry dairy milk
• stale popcorn that gets thrown away from movie theaters/sporting events
• everyone uses nearly black bananas for banana bread. Why not use those carbs for fermenting into alcohol?