At least here it can have 1.1% ABV without triggering regulations. Most of the sugars get metabolized by yeast into alcohol, then bacteria into vinegars. The better it’s oxygenated, the more vinegars are made. You don’t remove the alcohol, you convert it.

So 40g of sugar in a litre would become about 20g of alcohol, most of which becomes vinegar. The exact amount depends on time, temp, oxygen.