Vigo Cider Yeast question

[Frognostic]

I used Vigo Cider Yeast in the last batch of cider I made.

The gravity was quite high, I think, although I didn't have my handy measuring test jug thing at hand to do a proper hydrometer reading. If I remember correctly, it had a potential alcohol of around 15% (whatever specific gravity that translates as) when I floated it in the fermentation bucket.

This yeast is a strain of saccharomyces bayanus, which I understand to be the same species as Champagne yeast which I hear has alcohol tolerance of up to 18%. I'm guessing, though, that the cider yeast and champagne yeast strains have different properties.

I checked the information sheet that came with the yeast packed and it said nothing about alcohol tolerance. I checked the website and, unlike Lalvin's website when referring to their wine yeasts, had no information about the alcohol tolerance of the cider yeast. (Here it is: http://www.vigopresses.co.uk/Catalogue/Yeast-and-Chemicals/Vigo-Cider-Yeast-100g-tub-94419 )

So the question is this: does anybody have any idea at what alcohol percentage this particular strain of yeast will be killed off?

 

[Frognostic]

July update.

Starting gravity: 1.110

Final gravity: 0.990

Vigo cider yeast fermented it dry, making a cider of 15% alcohol by volume (or apple wine you might call it at that abv).