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Old 01-19-2013, 01:20 AM   #1
waxwader
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Jan 2013
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I think I may be confused with the term alcohol tolerance. If I use Montrachet yeast and they say the alcohol tolerance is 13%. What does this mean? The yeast die? Become less efficient?

 
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Old 01-19-2013, 01:36 AM   #2
novalou
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Jun 2012
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Quote:
Originally Posted by waxwader
I think I may be confused with the term alcohol tolerance. If I use Montrachet yeast and they say the alcohol tolerance is 13%. What does this mean? The yeast die? Become less efficient?
Theoretically, the yeast will die off once the alcohol reaches13%. It will go a little higher, maybe 13.5-14%.

 
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Old 01-23-2013, 07:56 AM   #3
ejr
 
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When I make some of my wine I like it a little sweet without backsweetening so I add enough sugar for 15% wine it will work the yeast all the way out and give me a little sweetness at the end.Same difference would work if you would add liqour to your wine if it got above the tolerance the yeast would no longer be able to work.

 
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