Doug wrote:
> On Apr 2, 12:26 pm, Tim > wrote:

> So if you use a low alcohol tolerant yeast, you may have trouble
> getting all the sugars converted to alcohol. But the potential
> alcohol depends only on the amount of sugars, not on the yeast used.
>
> Doug

Thank you for the answer. Just out of curiosity, what is the upper
limit to the content in fermented wines? I have seen some ports that
were fairly high in %, or are those special blended?

Tim