mh — about the brewer's yeast brew, how much juice?

back in mid-august, you posted (about using brewer's yeast in fruit juice):

"...just take fruit, blend in the vita mixer, strain, then add maple syrup and 1 tablespoon of Brewers yeast. Blend well and let set in the fridge for 12-24 hours and then drink. Go slow if you're not sure about it. After you have mastered this, let me know, then I will give you a simple formula that is many times more powerful."

do you think it will work with grocery-store, 'fresh' juiced, whole apple juice? — you know the kind that says like, 'two apples in each 8 oz. of juice'.

how much (strained) juice do you add your 1 tablespoon of brewer's yeast to — 8 oz., a pint, or a quart?

is the maple syrup necessary for fermentation to take place? i mean, do you think it would it work o.k. without syrup added? would the apples' sweetness provide enough sugar for the yeast to grow on?

and does the finished 'brew' have alcoholic content?

thanks