Quoting Steve Fletty <fletty(a)umn.edu>: This is what I would do. Champagne yeast seems at home up around 18% alcohol, so 11% won't be a problem. I use Lalvin EC-1118 because that's what I usually grab first. I doubt there's much difference between the widely available champagne yeasts. They're all neutral in flavor, tolerate a wide range of temperatures, and are happy at relatively high alcohol concentrations. Of course, this will only work if your sweetness is due to residual sugars and not the yeast profile. If your yeast left a sweet finish but fermented out all of the sugars, the champagne yeast won't have anything to do. If that's the case, blending should work. -- Chris Mikkelson | The genius of you Americans is that you never make chris(a)mikk.net | clear-cut stupid moves, only complicated stupid | moves which make us wonder at the possibility that | there may be something to them we are missing. | -- Gamel Nasser