Yeast & Math Logic...

[XombieDeath]

Theoretical because I haven't tried it yet. Assume a starting gravity of 1.148 or Greater.

Using Red Star Cote Des Blancs Dry Yeast with an alcohol tolerance of 12-14% ABV. If I let the yeast run it's course and get itself up to the 14% range, it dies? or just stops working?

With an OG of 1.148, 14% ABV would be at a TG of around 1.015. If it doesn't go all the way, than it just means there are some sugars left to help with sweetness.

Assuming that the Cote Des Blanc yeast isn't going to ferment anything else due to reaching its alcohol tolerance, could you pitch Redstar Premier Cuvee (with a tolerance up to 18%), let it start to ferment, and then rack to bottles.

The active cuvee would prime the bottles and then I could heat pasteurize once I reach the desired carbonation.

If I increase the OG over 1.148, the Cote yeast won't be able to ferment everything, so I could wind up with something in the 14%+ range, sparkling, and sweet?

I'm assuming this wouldn't technically be a cider anymore, probably an applewine, but it's using the same processes.

Am I way off? What am I missing? Would definately appreciate some voices of experience.

 

[LeBreton]

You have the basics down but you're making this too complicated on yourself. Just get your OG up to your desired ABV, skip the Cotes des Blanc and simply pitch your cuvee yeast. Once fermentation stops, sweeten to taste, add additional sugar for priming and pasteurize once your CO2 level is reached.

Just because the yeast specs say they will ferment to a certain ABV does not mean you can rely on them to stop there with any real accuracy, there are simply too many variables.