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Old 07-14-2011, 04:34 AM   #1
Jun 2011
Posts: 387
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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

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Old 07-14-2011, 11:26 AM   #2
gratus fermentatio
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Jun 2008
Posts: 12,344
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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:
Just scroll down for info on 71-B. Regards, GF.

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