Whey fermenting

Hey guys,

I am very new to fermenting and distilling. I have been doing quite a bit of research on fermenting whey into palatable ethanol, I have my yeast for fermentation but I am looking for some pointers on adding sugar to increase the ABV, currently I have gotten it to 2.5%-3% ABV which is well under what I am looking for.

Any pointers would really help!


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