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