Has anyone used the wine yeast strain k1V-116 to try to finish off fermentation of a high gravity imperial stout? I read in an article that this strain can be used to help finish fermentation of high gravity stouts that seem to get stuck. About 5-6 paragraphs into the article posting below.
https://www.keystonehomebrew.com/what-should-be-in-your-fermenter-russian-imperial-stout/
https://www.keystonehomebrew.com/what-should-be-in-your-fermenter-russian-imperial-stout/