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An extreme yeast for extreme fermentation! This strain from Wyeast has a high alcohol tolerance of up to 21%! This is a yeast that is often added after primary fermentation of beer to finish them off. It tends to be neutral, with low ester formation that leads to a very crisp and clean flavor profile. It has traditionally been used in the production of Eau de Vie, as well as other types of brandy and spirits such as grappa and cognac. A great, clean yeast for finishing off beers and for experimentation!

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Port style fruit wine maker
I've been using this yeast to make Asian pear and apple port style wines for 10 years with great results. I press out the fruit juice, kill off the natural yeasts, add enough dextrose to get to around 16% potential alcohol and let it ferment and clear up. Then I rack it off and add around 2 -3 % more dextrose and let it sit for a month, then I bottle it. It is great with desert. One year I made it to around 20% alcohol, but it was too potent for most people. You could start your briquets with it though.
Aug 25, 2014  |  By Tom Mueller