Yeast can handle mid 25% ish at th high end. There are pathogens that 60% whiskey won't kill. The sanitization beer or wine accomplishes is really more of a wat

Yeast can handle mid 25% ish at th high end. There are pathogens that 60% whiskey won't kill. The sanitization beer or wine accomplishes is really more of a water test. If the sugar containing solution looks and smells like beer when you open the cask nothing bad was in there.