It all depends really on things like amount of yeast, MASH, temperature, etc. But usually it'll take abut 4-5 days. To be sure, wait to distill until the mash has stopped bubbling and it has a really sour taste. Fermentation speeds up at higher temperatures, but make sure you don't let the temp. get above 120F or the yeast will start to die, which means theres nothing to produce alcohol.
A week
In order to produce a strong beer, you have to let the mixture ferment at the right temperature.
for at least 3 to 4 hours and it should be perfect your welcome
Not that long, it's almost instant.
They let them ferment. Here is an article about it: http://www.cheresources.com/winezz.shtml
whenever you're hungry for it
If you leave a sugar-yeast-water mixture to ferment for too long of a time the gluten will lose elasticity.
You put it in a mason jar, let it sit for five minutes then add a teaspoon of salt to help get the process started. Then put the lid back on and shake it up real good. Let it sit in a window seal for about 39 years. If you let it sit 40 years it will over ferment. Then enjoy
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
Only if it is left out a long time to ferment or spoil.
Tonic
Out of sugar cane and then let it ferment.
An orange has more moisture and will ferment more rapidly because of the moisture content. Carrots are a root vegetable and can be stored for a long time.