I'm thinking more like if the starting sugar content gave you a
potential alcohol content of 20%, & the remaining content is 6%, then
you have achieved 14%. If the yeast mentioned is tolerant to 14%, then
the story is told, unless my math is rusty. I use a hydrometer to see
where I'm at before & after & I was always under the impression that
that's how it all worked. I backup the end result with an alcohol
content tester & it always agrees with the hydrometer. If I'm wrong,
please fill me in.