Is there an alcohol % hight that no longer needs sulfites?

[kpcrane]

My Father inlaw allways drops hard rock candy down inside his newly opened bottles of Whiskey. Was just wondering at what point is refermentation not a problem?

 

[GreginND]

It depends on the yeast. Most will die off around 15-16%. There are a few super yeasts that can tolerate a few percent higher. Whiskey? No way.

I have a port that is about 17% and aver aging for 10 years with sugar, no refermentation.

 

[sour_grapes]

There are also bacteria to consider. Looks like you have to be north of 20% ABV to be sure to be free of lactic acid bacteria.

 

[DoctorCAD]

Sulfites are an anti oxidant and a preservative. They do not stop fermentation.

Sorbate added to sulfites is what stops yeast.

 

[Runningwolf]

I would not add meta over 16% abv. Just my personal opinion.

 

[garymc]

Does he drink the whiskey straight or on the rocks without making a mixed drink?

 

[seth8530]

The important thing to remember is that high alcohol does not prevent oxidation which is one of the main purposes of SO2 additions. Also, important to the consideration of microbial stability is the PH level.

 

[kpcrane]

Does he drink the whiskey straight or on the rocks without making a mixed drink?

Straight...But only when he feels a cold coming on!...wink, wink,..ha

Thanks for the replies guys.......Kevin