Answers.Body: <p>For fermenting with bread yeast most sources cite an average yeast alcohol tolerance of 13-14% AbV.  Obviously bread yeasts vary between manufacturers.  </p>
  
  <p>There are numerous other factors influencing attenuation, some common ones are:</p>
  
  <ul>
  <li>concentration of sugars in the juice / must / wort</li>
  <li>amount of yeast used</li>
  <li>fermentation temperature</li>
  </ul>
  
  <p>If your intention is to make <em>quality</em> wine, then it would be best to purchase a small amount of a purpose-bred wine making yeast, and grow it up into an amount large enough to ferment a batch.  Before pitching the yeast into the wine, reserve a small amount to grow up for the next-batch.  This method requires the least cost, but still ensures the yeast-type is appropriate for the beverage.</p>
  
  <p>If you are making a "country wine" (fermented fruit juices, ginger "beer", flower-flavoured water+sugar, etc.) then bread yeast will be OK, but you would need to experiment to get the pitch correct.  For a rough idea, on a beverage that would ferment out to ~14% I would start with 40 grams* of dry bakers yeast into a 20 litre batch.</p>
  
  <p>I <em>strongly</em> advise you to purchase a <a href="https://en.wikipedia.org/wiki/Hydrometer" rel="nofollow noreferrer">hydrometer</a> so it's possible to monitor the performance of the fermentation.  Do this by taking a reading before pitching the yeast, and during fermentation.</p>
  
  <ul>
  <li>My reasoning on this is the original gravity to produce this amount of alcohol would be quite high, say 1.1 SG / 23 Brix.  If this were beer, a pitch rate like this would be in order, and was verified with a pitch-rate calculator online.</li>
  </ul>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2019-06-27T04:57:31.017Z
Answers.LastActivityDate: 2019-06-27T05:06:37.403Z
Answers.LastEditDate: 2019-06-27T05:06:37.403Z
Answers.UserDisplayName: Kingsley
Body: <p>Wine yeast is not sold in Indian markets, and online it's very costly; around 12 times what it would cost in the US. I like wine above 15% ABV. Will that be possible with instant yeast? If so, then tips please.</p>
  
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2019-06-25T00:15:13.710Z
Comments.Text: It wholly depends on which strain of yeast. (instant yeast will get you 3-6% of bread tasting mush)
Comments.UserDisplayName: Shaun
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2019-06-25T06:33:49.600Z
Comments.Text: If it's about making wine, I think you may have a bigger chance of getting an answer on [Homebrewing](https://homebrew.stackexchange.com/questions).
Comments.UserDisplayName: Mr Lister
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2019-07-03T13:24:55.347Z
Comments.Text: i used rice wine yeast from ebay, that was very tolerant of abv
Comments.UserDisplayName: bigbadmouse
Tags: <wine>
Title: What is the max ABV that can be attained with instant yeast?
UserDisplayName: user8669
ThreadText: # What is the max ABV that can be attained with instant yeast?
  
  (Asked by: username_0 on 2019-06-24)
  
  Wine yeast is not sold in Indian markets, and online it's very costly; around 12 times what it would cost in the US. I like wine above 15% ABV. Will that be possible with instant yeast? If so, then tips please.
  
  **Tags:** wine
  
  > **Comments:**
  > **username_1**: It wholly depends on which strain of yeast. (instant yeast will get you 3-6% of bread tasting mush)  
  > **username_2**: If it's about making wine, I think you may have a bigger chance of getting an answer on [Homebrewing](https://homebrew.stackexchange.com/questions).  
  > **username_3**: i used rice wine yeast from ebay, that was very tolerant of abv  
  
  ---
  
  ## 1 answers
  
  ### Answer by username_4 on 2019-06-27. Score: 1
  
  For fermenting with bread yeast most sources cite an average yeast alcohol tolerance of 13-14% AbV. Obviously bread yeasts vary between manufacturers.
  
  There are numerous other factors influencing attenuation, some common ones are:
  
  * concentration of sugars in the juice / must / wort
  * amount of yeast used
  * fermentation temperature
  
  If your intention is to make *quality* wine, then it would be best to purchase a small amount of a purpose-bred wine making yeast, and grow it up into an amount large enough to ferment a batch. Before pitching the yeast into the wine, reserve a small amount to grow up for the next-batch. This method requires the least cost, but still ensures the yeast-type is appropriate for the beverage.
  
  If you are making a "country wine" (fermented fruit juices, ginger "beer", flower-flavoured water+sugar, etc.) then bread yeast will be OK, but you would need to experiment to get the pitch correct. For a rough idea, on a beverage that would ferment out to ~14% I would start with 40 grams\* of dry bakers yeast into a 20 litre batch.
  
  I *strongly* advise you to purchase a [hydrometer](https://en.wikipedia.org/wiki/Hydrometer) so it's possible to monitor the performance of the fermentation. Do this by taking a reading before pitching the yeast, and during fermentation.
  
  * My reasoning on this is the original gravity to produce this amount of alcohol would be quite high, say 1.1 SG / 23 Brix. If this were beer, a pitch rate like this would be in order, and was verified with a pitch-rate calculator online.
  
  
  ---
  
  