Hi Saul,
It's not hard at all, I used to do it in my first days (back when I knew
nothing) of wine making all the time. I used plain old Lalvin 1118 champagne
yeast and it went to 18% in no time at all. Tasted horrible but it packed a
punch! It was raspberry mead, blueberry mead, and strawberry mead.
I know better now so I keep it under 13%, test PH and all that other stuff
and mostly my wines are great! Unless I make mock ice wines and mock ice
ciders, then I bring it up to 15% and you can hardly notice the higher
alcohol.
Louise)

"Saul_Sabia" > wrote in message
om...
> I've been perusing the yeast selection at my local homebrew store
> and have noticed at least one yeast that purports to survive up to
> 18% alc level.
>
> it can't be as easy as simply sugaring up to a potential alcohol
> level of 18% (checking with ye hydrometer) and being relatively
> sterile about it.... is it?
>
> my first and only batch successfully completed so far is 12.5%, and
> i consider that to be divine intervention. does anyone have any
> specific tips to achieve that higher alcohol percentage (is it really
> just being sterile and adding more sugar?), or links, or is it
> really worth it? does it take away from the flavor too much?
>
> finally, anyone want to brag a little about the highest alcohol
> concentration ever achieved ?
>
>
>
> Saul Sabia
>