Recent content by thecraig

Yes, the technical data sheets provided by the production company should tell you. That being said, that results in a high ABV for most yeasts, and yeast is a living organism, so that number may not be accurate. The technical data may say that the yeast maxes at 13% ABV, but in a nutrient poor...

Not to derail the thread at all--but I have a keg and use campden tabs and potassium sorbate to stop further fermentation to backsweeten and bottle. But, in my first attempt last fall using fresh-pressed apples, I had to back-sweeten with store bought juice, which made it taste like...apple...