Ha, it's all good. When I started brewing 9 years ago I did the same, and some of my experimentals are fairly whimsical, though I do jot it all down.
Even in home brewing, but certainly professional brewing, knowing the ABV is pretty important. In pro, there's a magic tax line at 14% and anything above that is taxed at about 4x the rate.
Sheesh... that tax difference is ridiculous. Ugh.
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I'm hoping for high teens, but I won't know for sure until the first batches I have settle a bit more. They could be opened now, but I'm waiting another month.
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I should have added, use ec-1118 if you want high abv. That's a champagne yeast with an 18% alcohol tolerance, a nice flavor, and a decent temperature range.
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I have been testing K1-V1116 also, and I'm not sure if it is a good idea. I know the EC-1118 and regular bread yeast taste good. Any experience with the K1?
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