Yeast death by alcohol poisoning

william_shakes_beer · Sep 17, 2014

I have made a couple products that are packaged still. Each of them recommends sorbate or dishwasher sterilization to prevent the backsweetening compound from creating bottle bombs. Is it possible instead to continue adding sugar to primary ferment until trhe yeast "dies from excess alcohol"? What is the ABV at which most yeasts will die/become inactive?

botigol · Sep 17, 2014

Yes, you can do that. The level at which alcohol toxicity occurs varies widely, depending on the yeast. In round numbers, you are looking at an range of 9%-18%. IIRC most beer yeasts will not go above 12%.

ajdelange · Sep 17, 2014

Kind of iffy. Sorbate or pasteurization shuts things down at the time of treatment. FWIW the yeast supplier often list the alcohol tolerance of the strains they sell.

WoodlandBrew · Sep 20, 2014

Here is some information on the effects of alcohol on yeast:
http://www.woodlandbrew.com/2013/01/abv-effects-on-yeast.html

I haven't tried what you are suggesting so I'm hesitant to answer your question directly. Pasteurization and sorbate treatment are reliable methods of preventing further fermentation.

william_shakes_beer · Sep 22, 2014

ok, thanks. I'll stay with the standard methods for stopping fermentation, since they have provided adequate results.

Yeast death by alcohol poisoning

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Yeast death by alcohol poisoning

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