Possibly High Alc Wine Question

[Loetz]

Back in November, the wife and I started a cranberry cider which we would like to bottle now, but I'm a little bit worried about it carbing up. I think that the cranberry concentrate had a lot more sugar in it than I originally thought, and there is a good chance that the yeast has been killed by a high alcohol content. I didn't do any gravity readings on this batch, so I'm not going to be able to tell how strong it is. To be honest, I don't have good documentation of anything I did with this one. What would you guys do at this point? Should I water it down a bit and repitch just to see what happens?

 

[oldbloke]

What yeast? The tolerance of most can be Googled (eventually)
It'd have to be seriously strong to knock out most yeasts completely.

 

[Loetz]

Champagne yeast.

You know, I"ve been looking around a bit and it looks like it probably has about the same amount of sugar as these Ribena wines I see people making. Maybe it will be ok in the end.

 

[Gayle]

What was the recipe? We might be able to work out roughly the abv based on that. What kind of cranberry concentrate did you use, did it say how many grams of sugar there was in it? Champagne yeast can eat a lot of sugar, I've had a wine end up dry at around 16% , it might have went higher with more sugar!