An easy way to produce fermented water is to obtain turbo yeast kits (contains Saccharomyces cerevisiae yeast strain, enzymes, vitamins, and minerals) that instructs on the package the quantity of white sugar, and tap water needed.
* Inverted sugar syrup
** Water
** Sugars in wine: White sugar (or crystallized sucrose) is cheap and common. Also, partial refined sugar like brown sugar should be avoided, for example molasses produces a distinct flavor in rum. Using plain sugar is beneficial over whole fruit; Methanol is a major occurrence in fruit spirits.
* Yeast in winemaking: The most common yeast associated with winemaking is Saccharomyces cerevisiae. Saccharomyces cerevisiae is excellent at producing ethanol. Yeast are dependent on a few nutrients (often included in yeast kit sanchets) to produce as much ethanol as possible, the most important ones are:
** Invertase is an enzyme that cleaves the glycosidic linkage between the glucose and fructose molecules in sucrose. This helps the yeast metabolize the sugars faster.
** Thiamine: Increases the resistance of the yeast Saccharomyces cerevisiae against oxidative, osmotic and thermal stress.
** Yeast assimilable nitrogen (YAN), is the combination of free amino nitrogen (FAN), ammonia (NH) and ammonium (NH) that is available for the wine yeast Saccharomyces cerevisiae to use during fermentation. Outside the sugars in wine, nitrogen is the most important nutrient needed to carry out a successful fermentation that doesn't end prior to the intended point of dryness or sees the development of off-odors and related wine faults.