Do any of you applied microbiology types have any information on this? I made a barleywine about 5 weeks ago. The OG was 1.11. I pitched 2 packs of US-05 with it. The IBUs are about 23. I racked it into a glass carboy yesterday and added 12 oz of Sun Maid dried tart cherries, and added a vial of WLP655, which is said to contain "A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus." I got the idea for the Sun Maid cherries from Brandon at EmbraceTheFunk, who added Zante currants to his, but Kroger didn't have the currants, so I went with the tart cherries. So I'm wondering if the alcohol is going to be too high for the bacteria or Brett to metabolize anything. I didn't check the SG when I racked it, but the ABV might be somewhere around 11%. As a reference, RR says Consecration "is aged for 4 to 8 months with black currants, brettanomyces, lactobacillus, and pediococcus" and its ABV is 10%. Any predictions?