Adding yeast to make sweet wine drier

[Lookin4space]

Hi All,
I made 10 gallons of pear wine recently with Lalvin 71B yeast, and it’s ABV is about 13. I want to experiment with a small amount by naturally carbonate it to make a Perry of sorts, but I feel I would have to introduce a higher alcohol tolerant yeast first. If I just add champagne yeast to a small amount, bottle it, and let it sit two weeks, will the new yeast reactivate and carbonate?

 

[BernardSmith]

Hi Lookin4space - and welcome. Champagne yeast, I would argue was cultured precisely for that sort of thing but you don't say whether there is any sugar left for the yeast to eat or whether you may have stabilized the pear wine and so adding some more yeast won't do anything. I raise those questions because 71B can easily ferment beyond 13% and if it has stopped fermenting then is that because the SG was about 1.100 or because you have stopped the action of the yeast?