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  1. M

    ABV higher than yeast should handle?

    I recently made about 2 1/2 gallons of pear wine from fresh pressed pears with Lavlin D47 wine yeast. I overshot the sugar (3 lbs) and ended up with an OG reading of 1.190. I figured it would just end up sweet when the yeast topped out around 14 - 15% ABV. 3 weeks later the FG was 1.002 for...
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