Difference between Active Dry, and Brewers yeast
Doug wrote:
> On Apr 2, 12:26 pm, Tim > wrote:
> So if you use a low alcohol tolerant yeast, you may have trouble
> getting all the sugars converted to alcohol. But the potential
> alcohol depends only on the amount of sugars, not on the yeast used.
>
> Doug
Thank you for the answer. Just out of curiosity, what is the upper
limit to the content in fermented wines? I have seen some ports that
were fairly high in %, or are those special blended?
Tim
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