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by hnick
1064 days ago
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Distillation, but if you are talking about wine/beer: https://www.nature.com/scitable/topicpage/yeast-fermentation... "Most yeast strains can tolerate an alcohol concentration of 10–15% before being killed. This is why the percentage of alcohol in wines and beers is typically in this concentration range." I assume temperature and other factors play a role in how successful you are at keeping them alive that long though. |
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