This is more of a mead related question, but since I used a wine strain...

Last night I pitched a packet of Red Star Pasteur Red yeast into a pyment
mead with an original gravity of 1.110. How far down will Pasteur Red
ferment? I've searched the web but could not find any info on this.

By the way, this was a fast start to the ferment. I was mixing this pyment
mead up while watching the pregame show for the Cubs and Braves game on
Friday night. And by the late innings, with my Cubbies in control of the
game, the mead was already fermenting.