Ginger beer -temperature vs. alcohol content

Aim: To shift the azeotrope of the ethanol and water mixture in ginger beer in order to produce more potent alcohol using thermodynamics. Hypothesis: Different temperature states during the fermentation process will produce a variety of alcohol percentages in ginger beer. Background Research: In the modern beer brewing process, four basic ingredients--water, malt, hops (flowers of the Humulus lupulus plant), and brewing yeast (Saccharomyces cerevisiae)--initiate myriad biological and chemical processes, including enzymatic digestion, fermentation, …

…experiment for things such as cloudiness and clarity that could be later compared. The outcome of the experiment poses new ideas into what future investigations might be useful. Such as ¾ what else is strongly related to temperature conditions? Or ¾ what else is linked with the rise or fall of the alcohol content? Or ¾ is 31°C the optimum temperature for any other alcoholic beverages?