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In general, yeast will die at temps exceeding 115F.


No way. You will kill everything in your beer at this temperature. The pasteurization process actually uses lower temps, probably with less exposure time, and kills them all. And its ok to use any beer yeast to carbonation, you don't need the same strain.


Just to contribute, we´re making distilled spirits from mead here in Brasil and we´re calling it something like "Pot Still Mead" or Hidromel de Alambique in Portuguese. Another consideration is directed to @J Shane Jacobs: the spirit from distilling molasses is rum. But the spirit from fresh sugar cane wine is called Cachaça (if produced in Brasil) and Rum ...

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