That depends on the upper tolerance limit of the yeast you used. I brewed a dark ale,puting 5 jiggers of Beam's Black on 4oz of medium toast french oak chips in an airtight container in the fridge for the duration of primary. I re-hydrated 4/7g packets of Cooper's ale yeast,which can take about 8%ABV. Worked pretty well too. Watch those re-hydrate temps. They need to be like 90-105F. Poured all through a hop sack into secondary,tied it off,& dumped the chip bag in to rack the dark ale onto them. Took two months to condition properly. But I do honestly think it needed more carbonation. I say to up the VCO2 a little bit. But be carefull,don't overdo it or you'll mess with the flavor profile.
Everything works if ya let it-Roady(meatloaf)