Distill

... will not yield more than 13 or 14% in general. Because higher concentrations are toxic for the yeast. If you want to go over, you need to distill your plum wine. And then you can easily go to 90% alcohol. But most distilled products contains "only" 50% to 60% because of the additions ...

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... perhaps other things, and as a by product it leaves water? Normally it takes a strong acid doesn't it? i.e Acetic acid and Ethanol added and even distilled won't make ethyl acetate. If you add H2SO4, a dehydrating agent, also a strong acid, and then distill you get Ethyl acetate. At least in chemistry.. ...

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Hmm lets see 50% dna, whats the other 50%, does it say on there, it could just be solvents or buffers for the DNA. Water shouldn't hurt, distill water right? Not sure about glycerol.

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