Originally Posted by bottlebomber
What he means is that every yeast has an alcohol tolerance (usually at least 8-10%), and after that has been reached it simply can no longer operate. It can't ferment or carbonate. That's not usually going to happen with cider though.
I am using EC1118 and my OG was 1.060
So I think that means my cider will be about 8%.
So, if I let it sit in the primary for a month and then transfer to a secondary for a month and add priming sugar I should have enough yeast to still carb, correct?
(I was told that EC can go up to %18 if you want it too and have enough sugar)
And will this be the same with my pear? The only reason I ask is because with that batch I'm using D 47 yeast?