I have just come to an early understanding that your choice in yeast affects alcohol %.
I had some old kits laying around that we decided to use. They were pretty old. We brewed and pitched, but two days in saw no real signs of fermentation. Since the yeast was dated, I decided that it was no good. I then added some bread yeast from our fridge. Things picked up nicely from there. We sampled the batch while bottling, and it tastes good. However, I am concerned that the bread yeast may have yielded low alcohol content.
We also decided to play around and are trying to make wine from grape juice. I dissolved some raw sugar in boil water, then added some juice. Then filled keg with grape juice and added my "wort'' to the keg, and pitched with bread yeast. It is definitely fermenting, and smells nice.
Should I be using special high alcohol yeast for wine?
What will the result of my bread yeast in my Irish stout be?
Is it OK to use bread yeast for brewing?
We have since bought new kits and new yeast to have on hand. However, can I use my wyeast and white labs for wine?
What is a good wine yeast that will yield a 13 - 14% alc wine?