I have a question regarding yeast regarding alcohol tolerance. I recently made some wine from welches concord grape juice and my FG was 1.150 Brix was 35 and estimated alcohol was 20% abv. I used 71B for yeast, which shows an alcohol tolerance of 14%. Will this wine be able to ferment out to 20% or based upon the yeast will it only ferment out to about 14%?
Yeast Question
- Thread starter ozzy1038
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gratus fermentatio
Well-Known Member
In short, no. You might be able to squeeze a few more gravity points out of the yeast by using sna, but that's about it; no way 71-B is going to 20% ABV.
Jack Keller has some handy info on yeast strains, including 71-B on his site:
http://winemaking.jackkeller.net/strains.asp
Just scroll down for info on 71-B. Regards, GF.
Jack Keller has some handy info on yeast strains, including 71-B on his site:
http://winemaking.jackkeller.net/strains.asp
Just scroll down for info on 71-B. Regards, GF.
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