Red Star Pasteur Champagne

My 4.5 gallons of cider
(added honey to get to a 1.055 SG)
Just fermented out to an FG of 1.00 using Red Star Pasteur Champagne yeast.
I'm not terribly familiar with this yeast; I normally use Safeale SO4.

I'd like to back-sweeten and prime my bottles for a lightly carbed finish using the same cider I fermented, It's a delicious, not overly sweet, slightly tart cider (probably about 25grams of sugar per 8 oz glass or roughly 16 ounces of sugar per gallon).

My biggest concern is that I've never used this yeast and am not certain that the surviving yeast is going to be able ferment the sugars in the cider enough to produce any carbonation. At 1.00 as an FG, have I basically killed the yeast with a +- 7% abv? Or, if I blended my cider and bottled am I likely to have bottle bombs?
I've removed it from it's lees and as it sits now, it's a fairly still dry cider.

That yeast isn't done at 1.000, it should go to .990 easy. It's a yeast that will easily push 18%, so bottlle carbing won't be a problem.

Thanks Yooper. It seemed like a champagne yeast should be a hearty strain but I figured I should verify.
Anyone know if this scale http://www.howtobrew.com/section1/chapter11-4.html
Is fairly accurate for my purposes?

upnoath said:

Thanks Yooper. It seemed like a champagne yeast should be a hearty strain but I figured I should verify.
Anyone know if this scale http://www.howtobrew.com/section1/chapter11-4.html
Is fairly accurate for my purposes?

Click to expand...

Here is a pretty good link. I haven't got a batch complete yet, however it seems to be a pretty good page. http://www.tastybrew.com/calculators/priming.html