Alcohol Tolerance of Yeast

I think it would be nice to have the ability to specify the tolerance of yeast.  I know this isn't a common need of beer brewers, but, as a mead brewer, I find it odd to see an estimated ABV of 22.8%.  Especially when using White Labs WLP720, which has a tolerance of about 15%.  I know this isn't an exact science but at least a closer estimate would be nice.  This would also give me the ability to see how much residual sugar my mead will probably have.

Thank you,
Dave

I fully agree. Along with fermentability always being considered to be 100% yeast never wants to stop according to the program. It may not be an exact science but once I'm repeating a recipe I pretty much know how it's going to work. I know my 14% yeast will go 13% in cherries, my 14% yeast will go 16% in cyser with nutrients.

I find the lack very odd in a beer program since many are requiring the beer ends below the yeast's tolerance for carbonation.

I would like this feature as well so I can use yeasts to dial up/dial down alcohol vs. sweetness vs. dryness

In the yeast tab, changing the max attenuation number will change the apparent ABV% prediction.