"Negodki" > wrote:
> Your supplier is correct, however the yeast Mr. Albert mentions (Lavlin
D47)
> is alcohol tolerant to about 14%.

Hey, stop that "Mr. Albert" stuff! I'm Dr. Albert...seriously, Acey is great
(that Dr. stuff still scares me a bit).

Can too much nitrogen be a problem? How so?

--
ACEY