My brain is having a hard time picturing how both of these factors play together.
Does a yeast really stop fermenting after it's attenuation percentage, even if its under it's alcohol tolerance?
Say we have a yeast that has an 80% attenuation, and alcohol tolerance of 10%.
If I mix up some light DME at three different OG levels, one where 80% attenuation would result in an abv of 5%, 10%, and 12%.
I get that the yeast will just stop at 10%, and leave the residual sugars unfermented in the 12% potential batch..... but why would the yeast just stop fermenting the other 20% in the first batch????
Does a yeast really stop fermenting after it's attenuation percentage, even if its under it's alcohol tolerance?
Say we have a yeast that has an 80% attenuation, and alcohol tolerance of 10%.
If I mix up some light DME at three different OG levels, one where 80% attenuation would result in an abv of 5%, 10%, and 12%.
I get that the yeast will just stop at 10%, and leave the residual sugars unfermented in the 12% potential batch..... but why would the yeast just stop fermenting the other 20% in the first batch????