At 9.84%, I suspect that the culture gave out from having to deal with high osmotic pressure followed by high ABV. I posted this information several years ago, but K1-V1116 is an RIS problem solver. Unlike most wine strains, K1-V1116 can ferment maltotriose and is good to 18%. You are going to need around 200 grams for that much beer and I would rehydrate it as insurance against premature cell death. If high osmotic pressure followed by high ABV weakened and then killed of the yeast culture, K1-V1116 should bring the final gravity down by at least a few points. Beers that big are not conducive to using just one yeast culture, especially if the culture is an ale culture.