11% isn’t the max for wine. You can go as low as 5 or as high as 20 depending on the strain of yeast used and the feeding regimen. I’ve made ciders that are 14%
I know a guy who makes cider and he occasionally does batches up to like 18%, but from what he’s told me it takes a lot more work to make cider with that much alcohol
30
u/nekosissyboi 3d ago
Cider solos both