Minimum Safe ABV?

[PPBart]

I'm planning to make some higher-alcohol wines (e.g., port) and in reading and reviewing some recipes I've noted that stabilizer is often not added, sometimes specifically noted to be unnecessary due to the ABV. That brings to (my) mind this question:

What is the minimum safe level ABV at which you can be confident that no re-fermentation will occur, and so no addition of sorbate is needed?

 

[Wade E]

Are you talking about sweetening back a wine without adding sorbate? This can change dramatically depending o the yeast used as each has its own abv tolerance. Its also a very ify way of doing it because even though some yeast strains say a tolerance of 14 Ive seen these exact yeasts go up to 16.5%. Mother nature follows no laws when it comes to this and unless you are fortifying a wine decently it can be risky.

 

[Torch404]

You need to sorbate any wine you will sweeten regardless of ABV. In high ABV recipes the alcohol (once it's there) will protect the wine from most bacteria, mold, etc. this is not a guarantee of protection. The ABV does not however protect the wine from oxidation, a sulfite is recommended for that.

I believe the minimum ABV for wine is about 10% for any decent storing.

 

[PPBart]

Are you talking about sweetening back a wine without adding sorbate? This can change dramatically depending o the yeast used as each has its own abv tolerance. Its also a very ify way of doing it because even though some yeast strains say a tolerance of 14 Ive seen these exact yeasts go up to 16.5%. Mother nature follows no laws when it comes to this and unless you are fortifying a wine decently it can be risky.

OK, let me refine my original question...

Assume that I allow a batch to ferment dry with 15% ABV (based on initial and final hydrometer readings), then add sufficient Everclear to raise ABV to 20% (calculated with Pearsen square), then back-sweeten to taste. Would that batch be safe from creating bottle-bombs later?

If pertinent, assume also that the batch was fermented with EC1118 (which I believe will tolerate up to 18% alcohol)

If not, just what ABV would be safe?

I'm not interested in debating the advisability of adding sorbate or not (personally, I always do add sulphite and sorbate), just curious as to what level of alcohol would be considered "safe."

 

[Wade E]

I think at 20% abv youll be alright, much lower and Id e questionable. I know what your question was and was just weary of what to answer it with and feel good about my answer. Ive seen teast that stated 13% go up to 16 and yeast rated for 18 go up to 20% but hat was chaptalizing and even that was struggling to do so. Im not sure why yeasts rated lower typically dont have problems going higher and yeasts rated for higher tolerancesdont go much higher but thats my experience through the years as of now.