So I started out an apple wine a specific gravity of 1.15 (not intentionally). I used Montrachet yeast and after i did so I read it can only handle up to 13 or 14 % alchohol. If I do the math right and if it were to ferment dry this would be over 20% ABV. I did a SG reading tonight and it is 1.044 which means I should be around 14%. The bubbles in the secondary have slowed dramatically but the airlock still bubbles every seconds or two. Should I give it some energizer to help out or just wait and see how long it lasts and whatever it is, it is. Will I have any problems clearing it if I don't ferment to dry since I don't think it will? perhaps I won't need to back sweeten later on. Has anyone done this to see how low this yeast can go?