MIT scientists develop technique to boost yeast's ethanol production - by 80% (that's no typo, 80%)

[RoccoR5955]

4. You don't need a lot of ethanol producing yeast for moonshine

because to make moonshine, you first ferment the brew, then you distill off all of the alcohol.
It may produce a small amount more, but when it comes to moonshine, it really doesn't matter.
Take this from someone who has been homebrewing for 20 years.
BTW- I prefer my alcohol in the form of mead, and I use apple cider instead of water. It makes the tastiest mead that I know. Others say so as well. Oh, and for the record, the type of mead that I make and love is called "cyser."

Here in the Hudson Valley, we make the best home made hard cider. We homebrewers have been doing it for a very long time, and continue the tradition. I just make mine with lots and lots of honey!