Distillation, but if you are talking about wine/beer: https://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813/ https://www

Distillation, but if you are talking about wine/beer: https://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-14372813/ https://www.nature.com/scitable/topicpage/yeast-fermentation... "Most yeast strains can tolerate an alcohol concentration of 10–15% before being killed. This is why the percentage of alcohol in wines and beers is typically in this concentration range." I assume temperature and other factors play a role in how successful you are at keeping them alive that long though.