That’s gotta be fortified, right?
It is notThat’s gotta be fortified, right?
Perhaps this is bunk, folk wisdom, but I thought the alcohol concentration of fermented beverages was limited by what the yeast can tolerate, so wines, beers and such can never be above, like 14% or 15% alcohol, because the yeast die at higher concentrations. So the only way to get 20% or higher concentrations is to add distilled spirits. Is there another method for concentrating the beverage? I don’t think I’ve ever seen a wine or beer of over 19% alcohol.It is not![]()
There are many yeasts that can consume sugars in unfriendly environments. Champagne yeast is usually first for high OG Mashes, but after that there are others. They don't usually ferment with a high flavor profile, but they do work.Perhaps this is bunk, folk wisdom, but I thought the alcohol concentration of fermented beverages was limited by what the yeast can tolerate, so wines, beers and such can never be above, like 14% or 15% alcohol, because the yeast die at higher concentrations. So the only way to get 20% or higher concentrations is to add distilled spirits. Is there another method for concentrating the beverage? I don’t think I’ve ever seen a wine or beer of over 19% alcohol.
Can someone say Booze Bomb. Ouch!
Perhaps this is bunk, folk wisdom, but I thought the alcohol concentration of fermented beverages was limited by what the yeast can tolerate, so wines, beers and such can never be above, like 14% or 15% alcohol, because the yeast die at higher concentrations. So the only way to get 20% or higher concentrations is to add distilled spirits. Is there another method for concentrating the beverage? I don’t think I’ve ever seen a wine or beer of over 19% alcohol.
There are many yeasts that can consume sugars in unfriendly environments. Champagne yeast is usually first for high OG Mashes, but after that there are others. They don't usually ferment with a high flavor profile, but they do work.
A Beer at 13-15% is absolutely achievable with proper care.
Some of the Highest ABV Beers in the world clock in between 57and 67%.
Specifically in the US, Utopia is ~28% with others ranging between 15-20%. No fortification with Distilled Spirits necessary.
If you're not adding distilled spirits you have to remove water somehow, often via freeze distillation. I don't know what the limit for natural fermentation is, but from Brewdog's recipes everything over 18% ABV is freeze distilled. Freeze distillation doesn't have to be that extreme though - there are some ice beers down around the 5% mark.There are many yeasts that can consume sugars in unfriendly environments. Champagne yeast is usually first for high OG Mashes, but after that there are others. They don't usually ferment with a high flavor profile, but they do work.
A Beer at 13-15% is absolutely achievable with proper care.
Some of the Highest ABV Beers in the world clock in between 57and 67%.
Specifically in the US, Utopia is ~28% with others ranging between 15-20%. No fortification with Distilled Spirits necessary.
Freeze Distillation is not the only way to concentrate the fermentables. In the US, Freeze Distilation is still a Distillation process, too, which is highly regulated.If you're not adding distilled spirits you have to remove water somehow, often via freeze distillation. I don't know what the limit for natural fermentation is, but from Brewdog's recipes everything over 18% ABV is freeze distilled. Freeze distillation doesn't have to be that extreme though - there are some ice beers down around the 5% mark.
An earlier answer in the same thread points to a commercially available strain advertising '>25%' https://www.whitelabs.com/yeast-single?id=146&type=YEAST - unfortunately their database isn't searchable by ABV.28% ABV is the best I have managed with my yeast though it needs plenty of sugar added to whatever you are brewing apart from mead. Getting the yeast from the boot's from it's original 8% to 20% took 8 years getting it from 20% to 28% has taken 25 year's and I haven't been able to get any increase on that 28% in the last 5 years though it is getting more consistent & given enough sugar it rarely dips below 28%.
Like Budweiser / Miller Simple? Or just bad beer?Disappointingly simple.
No, not bad. Just unremarkable and simple. Kind of like Coors Light, I guess.Like Budweiser / Miller Simple? Or just bad beer?
I just had some Holy Ghost Pilsner from Laughing Monk in San Francisco. Always delicious!
I was lucky enough to be given some tactical nuclear penguin by a landlord friend at the end of a very good lunchtime, it was delicious, and alarmingly easy to drink, another friend didn't like it, so I drank there's.If you're not adding distilled spirits you have to remove water somehow, often via freeze distillation. I don't know what the limit for natural fermentation is, but from Brewdog's recipes everything over 18% ABV is freeze distilled. Freeze distillation doesn't have to be that extreme though - there are some ice beers down around the 5% mark.
The kind of beer that no one like but no one dislike either?No, not bad. Just unremarkable and simple. Kind of like Coors Light, I guess.
Coors just fills me up with water...LoL. It's good if crispy cold but it's not my fav that's for sure.The kind of beer that no one like but no one dislike either?
I luv their can with the airtight screw-on cap.Coors just fills me up with water...LoL. It's good if crispy cold but it's not my fav that's for sure.
That's a game changer with the screw on top. I like it.I luv their can with the airtight screw-on cap.
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