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  • wonderingwanderer@sopuli.xyz
    3·
    20 hours ago

    12-15% isn’t “at least” 15%. “At least” would imply that the lowest it could be is 15%, when in reality wine is at most 15%.

    Theoretically it could be higher but it would likely have to be fortified, as even the most obdurate yeasts would suffocate in their own waste before producing higher concentrations of alcohol.

    You might find some liqueurs with 20-30%, but those typically contain some amount of spirits to get their ABV up that high.

    • Instigate@aussie.zone
      1·
      16 hours ago

      The EC-118 yeast I use to make my wine has a tolerance threshold of 18% and there are a good number of wine yeasts with tolerances in the 16-18% range. There are even some specialty turbo yeasts that can tolerate as high as 18-20% apparently, although I haven’t had experience with them. If you want to get pedantic about it, I’d say wine is at most 20% ABV. Anything higher is either fortified or distilled.