kingchristo
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How do you know when the Alcohol tolerance of the yeast has been reached
Alcohol tolerance of the yeast
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McMullan
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Good question. The simple answer: Yeast stop fermenting when they get to their alcohol tolerance. It's basically a survival mechanism for ethanol toxicity. It depends on yeast strain as well as yeast health. And assumes you've pitched sufficient yeast into a fermentable wort that can sustain a growing yeast population.
And when it runs out of sugar to eat.
McMullan
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Yes, if the strain being used runs out of food before it starts getting 'tipsy'. That's more to do with sick yeast and/or less than optimal wort conditions. Complete attenuation for the strain is what we should aim for. This helps to avoid the risk of a stuck fermentation/overly sweet beer, allows secondary 'fermentation' (clean up) and lets us predict when primary fermentation has finished. And carbonate naturally too. Right, I reckon that's worth a bag of chips, mate. By the way, the Maris Piper spuds I grew this year turned out fantastic. Proper chips... in Norway! Got about 12kg of King Edwards stashed away for Christmas :party:
I dont know if that's a beer thing but with my cheapo wines i just bung it in and when its eaten all the sugar drink it. :lol:
McMullan
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Ah, yes, wine... I haven't got into that yet. I've got all the required stuff (mainly Youngs, it seems) for some wurzels. eBay rules! Just waiting for an offer on fruit juice :whistle: Wine yeast strains are a lot more tolerant. I'm just hoping they're as tolerant towards me after a bottle or two :lol:
I have always used youngs super wine yeast compound and have never had one fail (apart for Ribena which i blame on the preservative)
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