Bottling a Belgian

I want to bottle my Belgian that is at 12%ABV. My problem is that my Belgian yeast can only tolerate about 12%ABV. If a add 2/3 cup corn sugar (Belgian has been conditioning for about 4 months now), will I get appropriate carbonation? Do I need to add yeast? Perhaps champagne yeast or other strain that can tolerate the high ETOH? Any other suggestions on bottling this bad boy. Of course I could just keg it....but I want to be able to age it for varying lengths of time....have one here and there..until it is just right
Thanks for any input.

Your yeasties will be fine. I would not add champagne yeast or you'll end up with a very strange brew...

Henny said:

Your yeasties will be fine. I would not add champagne yeast or you'll end up with a very strange brew...

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+1, they should be fine...

P.S. 12%, that sounds like a mighty strong and good brew!