let yeast eat the sugar?

I have a friend who understands chemistry, who said I might be able to
de-carb some things (such as fruit or special drinks) by adding yeast and
letting the yeast turn the sugar into alcohol.

He said the limiting factor would be, whether the alcohol content built up
too high before all the sugar was used. However it seems that might be
worked with. I might heat the mixture to drive off the alcohol, then add
more yeast.

Has anyone tried anything like this?


Skinny