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Low vs High alc tollerant yeast?

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Dear all,
Sorry, newbie here.
I slowly planning out to make a melomel/cyser that I want to make sweet and sparkly. I am thinking about something Safale US-05 or Lalvin 71B, as opposed to Tokay that I usually use (or Jack Mangrove M02) and aiming at 10-12% abv. Now, I know that I will have to pasteurise. Now I wonder whether I should employ another layer of safety and employ a lower alcohol tolerance strain of yeast to make the management of the timing of bottling etc. easier. Are these type of strains more likely to get stressed at the limit of their alcohol tolerance?

Thanks all!
 

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