Sorry for the newbesque question, but I haven't bottle-conditioned a high gravity beer in 4+ years. I have a 1.086 OG imperial stout fermenting that was specifically brewed with bottle conditioning in mind (the idea is to bottle them in pretty champagne bottles or something, then give most of them to friends/family as presents).
My plan has been to ferment it to completion, then rack it to secondary and bulk age for a month or two (maybe with oak or something) before bottling it with champagne yeast and priming sugar to ensure carbonation. The primary yeast is BRY-97 (Danstar's American Ale yeast), fwiw. As I understood it, the champagne yeast would survive the ~9% alcohol, eat the priming sugar, and not continue to eat anything else in the beer. But my brewing partner is concerned that champagne yeast would continue to ferment other sugars in the beer, resulting in a bottle bomb. Should I be concerned?