First of all, congrats on your baby boy. I liked your FG analogy
I have gotten lucky several times in not adding bottling yeast and still getting great carbonation. Several high gravity brews that sat in secondary for months.
I bottled a 12% barleywine in January though without adding any yeast. And that one did not carb after several months. I had to pop the caps, sprinkle in some dry yeast, and recap. Would have been easier to add 1/4 packet to the bottling bucket and call it good.
Primary #1: Hidden Lake Nut Brown #2: Apple Cider
Secondary #1: Berry Rhubarb Wine #2: Black Currant Wine
Kegged: Cascadian Dark Ale, Orange Pale Ale IV
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: 2H IPA III