What is the maximium concentration of alcohol in naturally fermented beverages?

How concentrations greater than this are achieved?

Maximum concentration of alcohol in naturally fermented beverages is 15-16%.
Higher level of alcohol (above 16%) is toxic to the yeast hence alcoholic concentration greater than this limit is achieved by fortifying the solution by adding more concentrated alcohol or by distillation.

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While there are yeasts that will ferment to nearly 25% if IDEAL chemicalconditions are maintained, the resulting "beverage" tastes like dumpster juice.and is really only suitable for distillation.Typically natural yeast fermentations that make something "Drinkable" peaks just abit over 15%

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