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Next time I'm in the pen expect a call from me for that recipe

Sugar + yeast will result in alcohol. And yeast is literally everywhere. You can practically just open any fruit juice, let it sit for a while, and you'll have a pretty good chance of getting an alcoholic beverage at the end.

We go to great lengths to keep our fruit juices from fermenting. In fact, non-fermented juice is a relatively recent invention in human history.

Obligatory Pruno link from Modern Drunkard magazine (some profanity) : https://drunkard.com/11-03-jailhouse-3/

haha, that was a great read

> I expelled all my breath and sucked down another glass. Vinegary, yeasty, with a rusty shank of an aftertaste. I was feeling a slight buzz, but I didn’t think I could stomach another glass. It was booze all right, but two glasses was my non-incarcerated limit.

I hadn't read that before, thanks for sharing it!

I had expected your link to be the classic Steve, Don't Eat It! Prison wine story. So here is the obligatory link to that: http://www.thesneeze.com/2005/steve-dont-eat-it-vol-8.php

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