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  • Instigate@aussie.zone
    1·
    13 days 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.

    • wonderingwanderer@sopuli.xyz
      1·
      12 days ago

      That’s interesting, it must be a recent thing with some sort of bioengineering because I’m pretty sure that didn’t exist ten years ago

      In my option, any wine above 14% starts to lose its balance and subtlety, but if someone’s just drinking to get drunk then I guess a high ABV is more efficient than a well-rounded wine