4 ms·
It's the yeast strains. Some can survive higher alcohol concentrations than others. For instance this[1] one can achieve up to 25% under right conditions. [1]
by ginko 5y ago
It's the yeast strains. Some can survive higher alcohol concentrations than others.
For instance this[1] one can achieve up to 25% under right conditions.
[1] https://www.whitelabs.com/yeast-single?id=146&type=YEAST&style_type=1 https://www.whitelabs.com/yeast-single?id=146&type=YEAST&sty...
No yeast can digest starches afaik. It's why you need a mashing phase to turn starches into simpler sugars when brewing beer.
- sebcat 5y agoThough there are cultures of yeast and bacteria where the bacteria breaks down the starches to sugars which in turn gets eaten by the yeast. https://en.m.wikipedia.org/wiki/Q%C5%AB https://en.m.wikipedia.org/wiki/Q%C5%AB
- ginko 5y agoThat's aspergillus oryzae, which is a mold though.
- ineedasername 5y agoI've heard that can be pretty harsh, though I'd be curious to know how it might fair with a little bit of aging, say 6-12 months. It requires a bit more handholding of the batch as well, but there are turbo yeasts that will get to ~14% in 24-48 hours. I've also come across "triple distilled" turbo yeast that's supposed to be less harsh but not as high ABV.