zadamxtr
Well-Known Member
Wanted to make a sweet Apple Wine, so took about 10L of juice and added 2kg of white sugar, and added some general white wine/champagne yeast. I had always heard that wine yeast can usually handle up to about 14% alcohol so by my rough calculations if my brew topped out at 14% there would still be some sugar left, hence it would be sweet.
However.... It flew past 14% and just kept going! Looks like it is topping out around the 19.5% area. Is this even possible? See screenshot from my Rapt Pill.
However.... It flew past 14% and just kept going! Looks like it is topping out around the 19.5% area. Is this even possible? See screenshot from my Rapt Pill.