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Yeast die at around 12-15% alcohol, which is why to make spirits or more concentrated beverages, additional methods are required. I imagine bacteria would be similar, but probably a bit higher. 40% Liquor can be kept open and unrefrigerated for years, but 12% wine goes bad within a couple of weeks (at the most!). Based on these data, the sweet spot for killing bacteria is perhaps around 20-25%....(BUT this is a rough guess....)

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