Six weeks is still pretty fresh, your main concern is how well your yeast can survive in a 9-10% beer. You should be fine where you're at, but your yeast may take longer than usual to carb your beer given the stressful conditions they work under, although if you made an RIS, aging is generally positive anyway. If you want to be 100% sure, just add some dried champagne yeast when you bottle. It costs at most $1 per pack and you really don't need to use anywhere near an entire pack. The champagne yeast has a very high alcohol tolerance and will only eat the bottling sugar without touching anything your regular yeast left behind.