Yeast Attenuation, Alcohol Tolerance, Gravity, Bottle Carbing
Newbie question: I'm a little confused and I'm hoping someone can help sort me out.
I understand that different yeasts have different alcohol tolerance.
I don't understand how this relates to yeast attenuation, and how it plays into bottle carbonation.
I've been playing with ec-1118. Once the gravity is steady at 1 or lower I prime and bottle. No problems.
How does this work if you use a yeast that only has a 70% attenuation rate?
If I use a yeast that only eats up 70% of the sugar, how will adding more sugar get the yeast to start eating again and carbonate the cider?
. . . so if I use us-05 or Nottingham the alcohol tolerance is above what would be expected from just yeast and juice--but the yeast will only eat "most" of the sugar leaving a less dry end product?
Prime as usual, bottle, good?
What if the yeasties decide to eat more than 70% after primining, Bottle bombs?