It's the sugars that can be turned to alcohol that will determine the strength of the brew as long as the yeast is tolerant to that alcohol level, most yeasts (including bread yeast) will easily go to 9 or 10%
its a good idea to experiment with different yeasts as they all give a different flavour profile.
(I would probably go with the wine yeast though)
its a good idea to experiment with different yeasts as they all give a different flavour profile.
(I would probably go with the wine yeast though)
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