One ting to consider. The amount of alcohol production does not run linearly through out the process. If you were to graph your fermentation's on a graph you will find a step decline in sugar consumption once things get underway in earnest. This will go on for a while and then slowly pan out. Once the ABV gets higher the yeast begin to struggle because of the toxicity of the alcohol. It very slowly finishes out. So due to the slowing process at the end of the fermentation this changes the back side of a bell curve a good bit. So what I'm saying is you can not just do the math in a pure linear fashion and find the cut off point where DAP becomes unconsumable for the yeast. It happens sooner in the process.
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- Thread starter Drew
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