maltodextrin is one I know of
You want to completely ferment the beer. It's possible to incompletely ferment (exploding bottles) but not over ferment since you want the yeast to eat as much as they can of the sugar.
No. Too much protien and not enough sugar.
If you leave a sugar-yeast-water mixture to ferment for too long of a time the gluten will lose elasticity.
Yes. But you need microbes to do the fermentation.
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
Out of sugar cane and then let it ferment.
You add in sugar and leave it to settle. Do not touch it.
Acid ferment
Apple juice has more sugar.
Some sugars ferment faster than others because they are less processed. Fruit sugars ferment faster than processed white sugar for example.
Lemonade lasts longer in the fridge because heat causes the lemonade to ferment. Because lemonade contains both citric acid and sugar, it can ferment quickly in the heat.
Letting your wine ferment longer would reduce its sugar level.