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What commercially available yeast(s), (beer or wine), have the absolute lowest tolerance for ABV? TIA. Paul

I recently found it necessary to make room in my freezer, and doing so, found 26 lb of rhubarb. Since this was last year's production, and we have plenty from this year's production, I decided that the best use for it was to try my hand at rhubarb wine again. (See here for the first attempt...

Let's get some "in the name of full disclosure" out of the way right up front. 1) I "learned" to drink beer as a teenager in Germany. That experience 'taints' my perception of "good" beer. 2) I don't believe all German beers are "good". In fact, I don't care for most of them. 3) I happen to...

I have been reading here of late that one should not expect to keep yeast saved from a given home-brewed batch more than about 6 months. Longer than that and it has "lost all of it's viability". That alone made me scratch my head a little 'cause my experience with yeast is that the blasted stuff...

I went looking for info on using a refractometer designed for estimating the freezing protection of automotive anti-freeze and effectiveness of battery electrolyte, to estimate the original specific gravity of starting fermentation liquids. I didn't find much. I did find one person from a thread...

Somewhere between 2002 and 2005, (I don't have my notes with me right now), I made a batch of banana wine/beer. On the recommendation of some friends I entered it in the state fair and came away with an "Honorable Mention". It was good stuff. However, I am a patient person, and decided to let it...

This is my first post at this forum. I searched for "pH", "pH during fermentation", "acid", and "reduce acidity" and found no threads that addressed my question. If "you" know of thread(s) that do, please attach links. I am making rhubarb-ginger wine according to a recipe that I got from a...