Since when did CA chardonnay reach 18.5 abv?

[Anton_D]

Ramon is due for a surprise next time he logs into WB!

Unless the hooker stole his laptop.
Only a joke, not an implication.

[B_Buzzini]

13.5 alc in a 187ML bottle equals 18.5 abv…doh!

[Scott_Brunson]

I don’t know if it’s worse that I learned you can’t read or that I learned you drink airplane wine.

[Richard_T_r_i_m_p_i]

Ramon is due for a surprise next time he logs into WB!

Or maybe his eyesight is just fine?

RT

[Chris_Seiber]

Everyone has been predicting alcohol levels would get higher with global warming, so this really shouldn’t come as a surprise.

[Brent_S]

He’s watching. He’s just too embarrassed to chime in as 3’s and 8’s look the same when drunk…

[JDavisRoby]

The only good ending for this story is Ramon was doing an airplane bottle Chardonnay blowout challenge and these wines ended up in the plane’s thunder bucket.

[Brandon_R]

The only good ending for this story is Ramon was doing an airplane bottle Chardonnay blowout challenge and these wines ended up in the plane’s thunder bucket.

I still can’t read, “thunder bucket” without laughing. Marc B!!!

[Eric_Lundblad]

As an aside, pretty sure 18.5 isn’t really possible without adding spirits to it. Even Amarone doesn’t get that high, right?

Unless you’re picking at 35* brix and not adding Jesus Units.

Even then, won’t the alcoholic fermentation stop before 18.5 and result in a wine with RS? IIRC, once you approach 16-17 abv yeast just dies off and fermentation finishes regardless of the amount of sugar left.

There are a few options to ferment very high alc wines. Not that I have any interest in this, but I’m always curious about what’s out there.

Uvaferm 43 will ferment up to 18%. 43 is normally used as a ‘restart’ yeast… i…e restarting a stuck fermentation. 43 has very low nutrient requirements, is a vigorous/fast fermenter, and generally tolerant of conditions.

You can also get Uvafem 43 as an ‘encapsulated’ yeast, where the yeast are inside Alginate beads. The alginate allows the yeast to ferment the sugars while protecting the yeast from the harsh fermentation environment.

Also, apparently there’s a Distillers yeast that can ferment up to 22%!

Or, use a better font.

[DanielS]

tough crowd …

[B_Buzzini]

Unless you’re picking at 35* brix and not adding Jesus Units.

Even then, won’t the alcoholic fermentation stop before 18.5 and result in a wine with RS? IIRC, once you approach 16-17 abv yeast just dies off and fermentation finishes regardless of the amount of sugar left.

There are a few options to ferment very high alc wines. Not that I have any interest in this, but I’m always curious about what’s out there.

Uvaferm 43 will ferment up to 18%. 43 is normally used as a ‘restart’ yeast… i…e restarting a stuck fermentation. 43 has very low nutrient requirements, is a vigorous/fast fermenter, and generally tolerant of conditions.

You can also get Uvafem 43 as an ‘encapsulated’ yeast, where the yeast are inside Alginate beads. The alginate allows the yeast to ferment the sugars while protecting the yeast from the harsh fermentation environment.

Also, apparently there’s a Distillers yeast that can ferment up to 22%!

Or, use a better font.

I have a bottle of THIS with 19.5 natural alc!

https://www.instagram.com/p/BuAKbNJn3lS/?utm_source=ig_web_copy_link

[Dave_McIsaac]

Even then, won’t the alcoholic fermentation stop before 18.5 and result in a wine with RS? IIRC, once you approach 16-17 abv yeast just dies off and fermentation finishes regardless of the amount of sugar left.

There are a few options to ferment very high alc wines. Not that I have any interest in this, but I’m always curious about what’s out there.

Uvaferm 43 will ferment up to 18%. 43 is normally used as a ‘restart’ yeast… i…e restarting a stuck fermentation. 43 has very low nutrient requirements, is a vigorous/fast fermenter, and generally tolerant of conditions.

You can also get Uvafem 43 as an ‘encapsulated’ yeast, where the yeast are inside Alginate beads. The alginate allows the yeast to ferment the sugars while protecting the yeast from the harsh fermentation environment.

Also, apparently there’s a Distillers yeast that can ferment up to 22%!

Or, use a better font.

I have a bottle of THIS with 19.5 natural alc!

Brian Buzzini on Instagram: "19.5 natural alc! Been itchin to try this! Maybe with @ownrooted someday? #carignane #pasorobleswine #highabv"

Buzz, you were a mere 1/2% away from Mad Dog!!

[TomHill]

Even then, won’t the alcoholic fermentation stop before 18.5 and result in a wine with RS? IIRC, once you approach 16-17 abv yeast just dies off and fermentation finishes regardless of the amount of sugar left.

There are a few options to ferment very high alc wines. Not that I have any interest in this, but I’m always curious about what’s out there.

Uvaferm 43 will ferment up to 18%. 43 is normally used as a ‘restart’ yeast… i…e restarting a stuck fermentation. 43 has very low nutrient requirements, is a vigorous/fast fermenter, and generally tolerant of conditions.

You can also get Uvafem 43 as an ‘encapsulated’ yeast, where the yeast are inside Alginate beads. The alginate allows the yeast to ferment the sugars while protecting the yeast from the harsh fermentation environment.

Also, apparently there’s a Distillers yeast that can ferment up to 22%!

Or, use a better font.

I have a bottle of THIS with 19.5 natural alc!

Brian Buzzini on Instagram: "19.5 natural alc! Been itchin to try this! Maybe with @ownrooted someday? #carignane #pasorobleswine #highabv"

Ahhhh, yes…Buzz. I remember having that wine back in the day. Pretty much took your head off.
Tom

[Eric_Ifune]

MD 20/20 is fortified, not from fermentation.
Some Fino Sherry can be unfortified and reach 17+%.

[Brandon_R]

MD 20/20 is fortified, not from fermentation.
Some Fino Sherry can be unfortified and reach 17+%.

Eric, I’m going to take a wild guess and say that Dave knows that. Just a hunch.

[John_Glas]

California Appellation scares me most of the time!