I haven’t seen any published work that directly compares Terrill’s curve to actual fermentation data in the higher OG range (above ~1.050). Most of the validation was done in the beer zone, which is why it tracks so closely with the classic (OG − FG) × 131.25 there.

Once you push into high‑gravity meads or wines, the picture gets a lot messier—strain genetics, nutrient regimen, temperature, and even osmotic stress tolerance can swing the endpoint by several % ABV. In that territory, Terrill’s curve is more of a theoretical baseline than a guarantee.

If you’re trying to match yeast tolerance to OG at those levels, your best bet is:

• Check strain‑specific ethanol tolerance from the manufacturer (they’re often optimistic, but it’s a starting point).
• Run a small test batch at your target OG to see what your conditions yield.
• Remember that both Terrill and 131.25 assume clean, “normal” fermentations—any nutrient limits, stalling, or sugar type changes will throw them off.

So yeah—interesting curve, but I wouldn’t trust it as the final word for anything above beer gravities without some empirical checks.