I recently made an overpowered welches grape, PA 17.5% at birth. I used K1V1116 boht because it is winter and because it can handle the high PA. But boy is it slow. A thought crossed my mind today...can you pitch multiple yeats? Could I have pitched say a montrachet yeast for a fast start, and also the 1116 to "mop up" the remaining sugar after the champagne died of alcohol poisoning and/or cold?
Just a thought
Sean