I have a question regarding yeast regarding alcohol tolerance. I recently made some wine from welches concord grape juice and my FG was 1.150 Brix was 35 and estimated alcohol was 20% abv. I used 71B for yeast, which shows an alcohol tolerance of 14%. Will this wine be able to ferment out to 20% or based upon the yeast will it only ferment out to about 14%?