by Anthony » Mon Mar 12, 2018 10:58 pm
If we are talking beer, it is highly unlikely Champagne yeast will do much. While it can resist the pressures of higher alcohol environments, it can’t ferment maltotriose, so it’s utility in unsticking a fermentation is pretty limited.
More likely is that all the little crumbs of yeast displaced entrained co2 and you got a rush of “activity” as a result.