Til you can get 20% out of fermentation, I always thought the limit was about 16 since that’s the top end for beer and wine.
Is it because starch yeasts can keep on keeping further than glucose ones?
Is it because starch yeasts can keep on keeping further than glucose ones?
For instance this[1] one can achieve up to 25% under right conditions.
[1] https://www.whitelabs.com/yeast-single?id=146&type=YEAST&sty...
No yeast can digest starches afaik. It's why you need a mashing phase to turn starches into simpler sugars when brewing beer.
I've also come across "triple distilled" turbo yeast that's supposed to be less harsh but not as high ABV.
I dunno how it works but apparently you can get to 25%