high alcohol tolerant yeast
satoru at candenext.lsa.berkeley.edu
Wed Nov 7 19:37:47 EST 2001
Some strains used in brewing Japanese sake can tolerate that level of alchol.
As the result, the alchol content of Japanese sake right after the
fermentation reaches around 18 to 20%. Is that something you are looking for?
roger kurz <r.p.kurz at worldnet.att.net> wrote:
: are there yeasts that will tolerate alcohol levels in excess of 18 to 20%?
Satoru Uzawa, satoru at candenext.lsa.berkeley.edu
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