Ethanol Production: Is My Yield Limited to 13%?

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Ethanol production from sugar using yeast is limited by the alcohol tolerance of the yeast strain, which typically dies around 13% alcohol concentration. While some more resilient bacteria may survive, once the yeast is dead, ethanol production ceases. To potentially increase yield, distilling ethanol during fermentation can prevent high alcohol buildup. The specific yeast strain used can also influence the maximum alcohol concentration tolerated, with some strains capable of surviving higher levels. A comparison chart of yeast strains can provide additional insights into their alcohol tolerance.
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So for an experiment I must make ethanol from sugar using yeast. I've read that yeast dies at around 13% concentration of alcohol. So does that mean that my experiment is limited to a 13% yield?
 
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Yes, give or take. There will always be some bacteria in the mix that are hardier than the rest, but once your yeast is dead, it's not going to be making anymore ethanol for you. Maybe if you can find a way to distill off ethanol as you go so that it doesn't build up too much, you can increase your overall yield.
 
A lot depends on the yeast strain, some are able to survive higher concentrations. 15 seconds googling yielded this comparison chart:

http://www.winemakermag.com/guide/yeast
 
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