this post was submitted on 14 Jan 2026
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How dare you be pedantic over my pedantry?!
But seriously, go ahead. I basically don't consume alcohol, so I'm not super familiar with the subject at hand. But in my experience I usually see labels stating about 12-15% ABV. And mentally I categorize alcohol into 3 groups 5%, 15% and 40%. As a non-drinking person, this seems to work well.
12-15% isn't "at least" 15%. "At least" would imply that the lowest it could be is 15%, when in reality wine is at most 15%.
Theoretically it could be higher but it would likely have to be fortified, as even the most obdurate yeasts would suffocate in their own waste before producing higher concentrations of alcohol.
You might find some liqueurs with 20-30%, but those typically contain some amount of spirits to get their ABV up that high.
The EC-118 yeast I use to make my wine has a tolerance threshold of 18% and there are a good number of wine yeasts with tolerances in the 16-18% range. There are even some specialty turbo yeasts that can tolerate as high as 18-20% apparently, although I haven’t had experience with them. If you want to get pedantic about it, I’d say wine is at most 20% ABV. Anything higher is either fortified or distilled.
That's interesting, it must be a recent thing with some sort of bioengineering because I'm pretty sure that didn't exist ten years ago
In my option, any wine above 14% starts to lose its balance and subtlety, but if someone's just drinking to get drunk then I guess a high ABV is more efficient than a well-rounded wine