Most yeasts die off at a certain %ABV. There are also ways to remove them entirely by using clearing agents/finings followed by racking (siphoning from the pri

Most yeasts die off at a certain %ABV. There are also ways to remove them entirely by using clearing agents/finings followed by racking (siphoning from the primary fermentation container to a new container) - this is the normal process. If you are doing natural carbonation or "secondary fermenting" in the bottle by leaving some yeast in and back sweetening, you can kill the yeast by pasteurizing in-bottle (basically by putting the bottles into a pot of hot water for a while). Though this does sometimes lead to explosions.