Apple wine over 19% ??

[zadamxtr]

Wanted to make a sweet Apple Wine, so took about 10L of juice and added 2kg of white sugar, and added some general white wine/champagne yeast. I had always heard that wine yeast can usually handle up to about 14% alcohol so by my rough calculations if my brew topped out at 14% there would still be some sugar left, hence it would be sweet.

However.... It flew past 14% and just kept going! Looks like it is topping out around the 19.5% area. Is this even possible? See screenshot from my Rapt Pill.

 

[VikeMan]

What yeast strain did you use? They each have different characteristic tolerances for ABV.

 

[zadamxtr]

Pretty sure it was Saccharomyces cerevisiae.

 

[mac_1103]

Strain, not species. For example, EC-1118 has an alcohol tolerance of up to 18%; D47 is 15%. Those are just a coupe of popular strains from one manufacturer. There are plenty of others.

Also, did you confirm OG and FG with a hydrometer?

 

[TheBluePhantom]

Your OG to FG indicates it to be 17%. Possible it is, Drinkable it may not be.