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does anyone know where or if I can find yeast that will tolerate more than 22% alcohol? any help would be appreciated.
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Midwest has some yeasts designed for 25%. But they of course come with problems.
1, they are designed for people who do not destill. the quality level will never be as good.
2,you have to add the sugar in stages. Both sugar and alchol are equally poisinous to yeast, both kill it at high enough concentrations. Staging the sugar concentration lets you go above normal limits.
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Would staging the sugar work with 'normal' distiller's yeast ?
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With turbo yeast staging would let you go above normal yes.
Start with half the sugar. After 3 days add half the rest. After another day add the last quarter.
Make sure not to allow much oxygen into your fermenter.
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an easy thing to say but something different to do. Thanks for the advice. Now to figure a way to add the sugarwithout the O2.
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