Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Deliberately Surpassing Yeast Alcohol Tolerance
Thread Tools
Old 11-17-2008, 04:34 PM   #1
Feedback Score: 0 reviews
Join Date: Oct 2008
Posts: 188
Default Deliberately Surpassing Yeast Alcohol Tolerance

Has anyone experimented with this? Nobody talks about it. Couldn't you just do the math and figure how much sugar to add to a batch where the yeast had a tolerance of say, 15% but there is still sugar remaining once the alcohol level was achieved and the yeast dies off? i don't think there would be a way to carb, save for forcefully carbing, but then you don't have to use campden tabs to bitchup your yeast in order to sweeten before bottling because the sugar is still there.

coldrice is offline
Reply With Quote
Old 11-17-2008, 05:01 PM   #2
Feedback Score: 0 reviews
david_42's Avatar
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,575
Liked 144 Times on 136 Posts


This is a common approach to making a sweet mead. Alcohol tolerance isn't a precise number. Typically, you'll aim at the low-end, let the batch ferment out, then keep adding more fermentables a little at a time, until it stops fermenting. Then sweeten to taste.

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
Reply With Quote
Old 11-17-2008, 05:03 PM   #3
Feedback Score: 0 reviews
Join Date: Jun 2008
Posts: 199
Liked 1 Times on 1 Posts


Yes, that's possible. Problem is, the yeast doesn't always die off when you expect it to. If your yeast is supposed to die at 10%, and it keeps going, you'll just have a higher ABV. If it slows way down, and you think it's stopped, and it hasn't, you've just bottled a set of bombs. They may not burst in a week, or even a month, but they may. So if you try this, remember a few things.
  1. Keep the bottles in the refrigerator.
  2. Drink quickly.
  3. Use 1L soda pop bottles. Plastic shrapnel is safer.
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider
will_cbe is offline
Reply With Quote
Old 11-17-2008, 05:12 PM   #4
Feedback Score: 0 reviews
Join Date: Oct 2008
Location: Vancouver Area - Canada
Posts: 756
Liked 4 Times on 4 Posts
Likes Given: 1


I did a sparkling wine like this last year.
Fermented down to 1.010, Into PET bottles - left to ferment cool (yeast was EC-1118) around 12 celcius.
Had to keep an eye (a feel ) on the bottle pressure b/c if it got too intense I would release the caps. It worked quite well

**DANGER** - do not try this at home if you don't really know what you are doing you have to be very certain about where the yeast will stop. Obviously you can't do this with glass
giligson is offline
Reply With Quote
Old 11-17-2008, 05:42 PM   #5
Ale's What Cures You!
Feedback Score: 0 reviews
Yooper's Avatar
Join Date: Jun 2006
Location: UP of Michigan
Posts: 66,918
Liked 6655 Times on 4741 Posts
Likes Given: 1856


That can work, as the others said. The problem is that happy yeast sometimes exceed the expected tolerance. It doesn't really matter, though, as David_42 said, the incremental feeding will eventually overcomb the yeast's ability to ferment. The result will be a sweet cider.

The problem here is that, say your yeast is expected to poop out at 14%, but goes to nearly 18%. You'll have sweetened rocket fuel for about 2 years. After that, it should mellow out, though, and be good. This works better for meads, and wines, because they age longer and have a higher ABV. A cider at over 14% though would be terribly hot and unpleasant. It'd be a wine at that point, and take a couple of years to taste good.

Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook:
But I'm pretty boring so don't expect much!
Yooper is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Munton's Yeast - Alcohol Tolerance Levers101 Recipes/Ingredients 4 11-12-2013 02:08 PM
How reliable is the alcohol tolerance of yeast? mrfocus Mead Forum 4 12-06-2008 04:08 PM
Lalvin D47 and alcohol tolerance FatDuc Mead Forum 10 01-02-2008 04:30 PM
Alcohol tolerance of S-04 IndyPABrewGuy Recipes/Ingredients 4 11-16-2007 11:34 PM
Alcohol tolerance of yeast Biermann General Techniques 11 09-25-2007 02:15 PM

Forum Jump

Newest Threads