Ok, so for my purposes this question really isnt about beer, but it relates with yeast concepts. Is there a point (at reasonable ABV) when the environment is too toxic for yeast to do anything, especially produce carbonation, even given an abundance of sugar. By toxic, I mean from alcohol alone, not from any sort of contamination. What I am thinking of doing is making some soda and putting some hard liquor in there to make it somewhat like a malt beverage type drink. I know when you make soda that you are supposed to refrigerate the bottles after a week or whenever the carbonation level is at where you like it so as not to overcarbonate. The problem for me is the amount of fridge space I have living in an apartment with roommates. The last batch of rootbeer I made, lets just say, ended up being ridiculously carbonated after a month or so, which is fine when I wanted to spend like 5 min to vent the bottle as i opened it. But, if i added alcohol too the mix, would the yeast not produce as much CO2, or stop after a point? I would like to keep the ABV at 5% or below. Also, if this would not work at that low of an ABV, would using a portion of the yeast called suffice and give me a longer shelf life without over carbonation? Thanks for any input for this little tangent project from my beer brewing.