Nottingham Danstar aprox. ABV

[silenceofthesheep96]

Hey guys. This is my first post, and of course, I am going to start with a noob question. I bought some Nottingham Danstar ale yeast on the recommendations of multiple forum posts. I pitched it to some cider with gravity of 1.082 (after bumping it with some brown sugar). Can I expect it to ferment out completely to 1.00 given the time? It is described as a "relatively high alcohol tolerance yeast" but what does that even mean? What ABVs have you guys got out of this yeast? Thanks.

 

[JINKS]

https://www.homebrewtalk.com/f163/nottingham-alc-tolerance-212034/

 

[cannman]

You stand a chance to hit 1.008 under optimal conditions. With gravity that high I would start learning about starters. Instead of dry pitching that yeast, you'd take a couple of days beforehand to make a yeast starter... in your case about 2000ml of starter... using the same amount in the packet. You're just making more yeast cells to tackle the daunting task of making all that alcohol...