A science question! So perhaps I can contribute to this discussion.
Matt's correct about the yeast continuing to 'thrive' as long as there's something to 'consume' (that'd be sugars, also known as carbohydrates). But there's an important caveat to that. Yeast can't live in more than about 12% alcohol (unless it's a very specialized yeast, some of which can make it up to 18% or so). So what happens is that the yeast thrives until it dies of it's own 'end product' (alcohol). (Make your own analogy here for other organisms).
So to get higher levels you have to do add pure alcohol externally (giving malt liquor). And to get the 'pure' alcohol (actual only 90.5% pure or so, the famous 181 proof) you have to distill (heat up the mixture, boil off the alcohol and then recondense it).
So anyway, that's why wine and beer are only so 'strong'. The yeast that makes their alcohol, eventually dies. Wine changes though when it's aged in barrels, as it absorbs the tannins from the wood. Note sure about beer, but I'm sure Matt and Paul know.
/ end science class. There'll be a quiz on Friday.
So to get higher levels you have to do add pure alcohol externally (giving malt liquor). And to get the 'pure' alcohol (actual only 90.5% pure or so, the famous 181 proof) you have to distill (heat up the mixture, boil off the alcohol and then recondense it).
So anyway, that's why wine and beer are only so 'strong'. The yeast that makes their alcohol, eventually dies. Wine changes though when it's aged in barrels, as it absorbs the tannins from the wood. Note sure about beer, but I'm sure Matt and Paul know.
/ end science class. There'll be a quiz on Friday.