What type of alcohol is left after yeast style C02 production?

Can any provide some info on what is left after my sugar/water/yeast bottle is spent? It smells a lot like homemade wine. I am wondering what proof it is likely to be.

Would this be ok to use in something like morning glory seed extraction? The strongest alcohol sold around here is 150 proof, which i've read isn't quite strong enough to extract LSA from morning glory seeds.

You will need to distill it before you have a significant amount of alcohol per volume. To determine what you would call it, you need to look at what is in the mash. If you have sweet fruit, you have wine, corn would be wiskey, etc.

Ahh kewl thanks, that give me a better idea.

About the max alcohol content (%) you can get with fermentation is 10-20%. As the alcohol percent goes up, it starts killing the yeast. The byproduct of yeast and sugar is alcohol. To get high alcohol content, you must distill. Distilling is a whole new hobby, with as many mutations as growing.

okay I see. Before it can be any use it must be refined. Guess i'll save this project for when I have a bigger place. Thanks for the info.

After fermentation, you have ethyl alcohol. Depending on your sugar to water ratio and the amounts of each you used, your alcohol content isn't going to be much higher than 14%.