Anyone know the theoretical and/or practical max SG for K1V-1116? I have looked all over the interweb and cannot find that info. Iím just curious as to how much sugar can be in the must before these guys suffocate or implode or whatever yeasties do when they are overwhelmed.
Also, if you know the same info for other yeast that would be interesting to compare. I would also be interested in 1118 and d47