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%?
On Deck: Cream Ale and Blue Moon clone for MIL
Primary: Hopped Up Brown
Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout
Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA
Gallons Brewed Since June: 53.5
I seriously cannot imagine a day or life without beer!