On 1-12-2011 09:20, dennis@home wrote:



I think you will struggle to find a yeast that will ferment to 17.36,
most die at around 15 or less.
This is why wine tends to be 14-15% AFAIK

Looking at the Wyeast website, most ale yeasts can handle about 10% max.
Wine yeasts tend to handle 14-17%.