Bread Yeast question

I have a friend who is using bread yeast to ferment his brew.

Has anyone ever determined what % of alcohol bread yeast will ferment to?

not sure of the abv, that stuff was cultured to fart out a lot of co2 within hours of rehydrating.
it doesn't necessarily have the flavor i prefer.

Maybe it is time for an experiment.

It is commonly said amongst distillers that bakers yeast will peter out at around the 14% mark.

Thanks for the information

I've fermented 16% with fleshmens bread yeast

I believe the goal is to have a ferment that is in the comfortable range of the yeast.

As far as i know from reading for a few years (i'm no scientist) a yeast, when stressed and at the limits of it's tolerance for either sugar or alcohol will start producing esters and other byproducts that can taint the brew quite badly.


So maximum alcohol per brew is not the goal with most ferments, but a comfortable peak for the yeast.