17% NaCl is halophilic while 8.75% is halotolerance. The bottom line is to have a low water activity. But then, how high is high sugar in a medium to merit the osmophilicity description? For osmotolerance, 40% sucrose is apt but for osmophiles, 60% sucrose or higher and 2% glucose is the idea. Please see the attached document for details.

I think this question needs a thorough knowledge of water activity. Just look at water activity of yeast. To get your yeast at its highest/lowest water activity, you need to conduct optimization work/experiment. You also need to make sure that it performs well at that water activity.

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