I'm planning on taking a hack at making some sparkling wine. I'll use a chardonnay wine kit from wine expert (probably their Eclipse Sonoma Dry Creek because its their only non-oaked kit) and it is listed that the wine should finish at roughly 14% abv. I've read quite a few times that sparkling wines should be kept under 11% because anything higher can severely deter secondary fermentation.
I know that a few yeasts (like Red Star's premier cuvee) have alcohol tolerance up to 18%- so theoretically proper carbonation could be achieved under favorable circumstances- thats certainly my hope, at least.
I am being overly optimistic? I'm definitely open to suggestions, tips, etc- I'd really like this to work out.