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Assuming you mean by fermentation by yeast, one mole of glucose is converted to 2 moles of ethyl alcohol. Molecular weight of glucose is 180, and alcohol is 46. So every 180 masses of glucose could in theory be fermented to make 92 masses of alcohol. Very roughly - one tonne of alcohol from two tonnes of glucose - need it more accurate - the maths is simple enough.........

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Q: How many metric tons of alcohol can be made from 2.00 metric tons of glucose?
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