Originally Posted by shotgunner
Thus I still continue in my quest for the least aggressive yeast. The one that will leave the complex carbs and flavors alone.
You experience is unusual, and even with champagne yeast the beer shouldn't have fermented that low. If you didn't have that experience, I'd say it's not possible. Unless you used simple sugars, which will easily go to .990.
In any case, ANY wine/ale yeast, even bread yeast, will easily go to 9+%. So your idea of finding an less attenuative (not aggresssive) yeast strain will not work. Starting with a lower OG WILL work.
For example, if you start at 1.040, no matter what happens and how "aggressive" the yeast is, it's not possible to go below .990. Then, it's finished and you can add your aceterobacteri. If you start at 1.100, it'll still probably go to .990. So, if you start lower at the beginning, you issue isn't an issue at all.
Simple sugars will completely ferment, that's just the way it is. So, if you add less simple sugars in the beginning, there is less alcohol to be converted to vinegar meaning a less acidic vinegar.