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Old 11-05-2012, 08:36 PM   #1
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Default how to bottle 3 year old lambic
My neighbor just gave me a 5 gallon carboy filled with lambic because he is moving and doesn't have room for it. The label says: Poison Door Kriek, Brewed 5/29/09 pitch lambic blend 8/9/09, Belgian wheat and Belgian lambic blend. It's filled to the top with pellicle on top. I don't have a way to force carbonate it and I'm sure the yeast is dead so how can I bottle carbonate it?
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Old 11-05-2012, 08:45 PM   #2
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Added fresh yeast and suger then bottle. I used Champagne yeast for mine and i hope it'll work. I havent done it this was before but thats your only option i believe


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Old 11-05-2012, 08:45 PM   #3
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Pitch some yeast into it (I use the EC-1118 champagne yeast) a day or so before you are going to bottle. Then bottle with priming sugar. Lambics are lower carb then other beer.
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Old 11-05-2012, 08:48 PM   #4
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I saw this thread and thought 'where does this guy live?!?!?!?'

Of course you live in Portland.
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Old 11-06-2012, 02:35 AM   #5
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If you get the dry champagne or wine yeast just bottle as you normally would and toss in a few dry cells before capping or corking, whichever you are doing. It will be ready to consume in the usual 2-3 weeks.
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Old 11-06-2012, 02:42 AM   #6
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09?! That's willpower I DO NOT POSSESS!!!
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Old 11-06-2012, 02:56 AM   #7
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I have two year old lambic. It definitely calls out to me every time I'm in my fermentation room.
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Old 11-06-2012, 03:02 AM   #8
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Can I just rehydrate some champagne yeast and add it to the bottling bucket with priming sugar? It sounds like champagne yeast is the way to go.
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Old 11-06-2012, 03:12 AM   #9
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You'd be a douche if you didn't get his forwarding address and send him a few bottles. Just sayin'....
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Old 11-06-2012, 03:28 AM   #10
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Quote:
Originally Posted by porky_pine View Post
Can I just rehydrate some champagne yeast and add it to the bottling bucket with priming sugar? It sounds like champagne yeast is the way to go.
Yes, that too.
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