Originally Posted by WoodlandBrew
Good questions! I can't give you a complete answer. Yes, alcohol tolerance will vary a little bit from strain to strain, but for the most part they are all about the same. It would be interesting to preform this test on a yeast that has been bread for high alcohol tolerance. Most of the carbonation will occur within the first week. The months of conditioning time will mostly help the flavors mellow, blend, and mature.
The link posted above did not give me the impression that the tested solutions were bottled. If that's true
, does anyone have an intuition as to which way the bottle environment (higher pressure, less oxygen, ...) would affect yeast death rate: faster or slower?