This is more for wine making but is a general fermenting question. From what I’ve learned so far as a rookie, yeast taps out converting sugar to alcohol. I know champagne yeast is around 18%. Is there a listing of yeast types/brands that provide this max value? Could be useful when calculating how much sugar to use for dry vs sweet.
Alcohol tolerance is published by suppliers for their different strains. You will sometimes see a range, as other factors come into play, yeast health, available nutrients, O2 at beginning of fermentation, and so on.
You can find some here for White Labs.
https://www.yeastman.com/