A high level ethanol-tolerant palm wine Saccharomyces yeast showed good adaptability (2.6+/-0.3 - 16.4+/-0.7 days) in 5-30% unclarified molasses, and good viability in 10-30 degrees Brix molasses-based media at 30 degrees C for 3 days. Media supplementation with soyabean, castor oil bean or groundnut meals improved both yeast adaptability to molasses (X 29-33%) and yeast viability during batch fermentation.