Natethebrewer

Recipes 

Two threads in 10 minutes, I'm hooked.
So I have brewed a watermelon Belgian inspired wheat ale, the Belgian-melon as I call it.
And like a smartass, thinking I could sanitize 10LBs of water melon with campden tabs and then rack the beer on to it.
I killed the yeast.
How do I know I killed the yeast?
It's been bottled for 6 months and it's still as hell.
I would like to add yeast back to the bottles but don't know what amount to begin with to avoid bottle bombs.
And should I have to re-prime as well?

Nateo

Recipes 

The yeast will only eat whatever sugar are there. No amount of yeast should cause bottle bombs, but if you add more priming sugar, you might. I'd pick up some cheap wine yeast (like red star premier cuvee), rehydrate, and then use a syringe or something to inject a small amount in each bottle.

Bottle priming rate is 50g/100L, or 10g/20L ~ 5 gallons. You'll need to do a little math to figure out how much slurry to use, depending on how many bottles you have.

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Natethebrewer

Recipes 

Awesome,
So add more yeast, cap and wait.
Thanks