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