I have a lambic, about 18 months old. Should I add yeast and sugar or just sugar, how much? I have 5 fallons.
I usually just add part of a pack of champagne yeast and maybe a tad higher amount of sugar to make up for the CO2 no longer being in suspension due to the long fermentation period.
Secondary/Aging: Sour brown
In bottles: Saison (Nelson Sauvin dry hopped), Imperial stout, Mango sour, Strawberry Berliner Weisse, Lambic, Citra/Cascade/Columbus Pale Ale, Brett tripel
Thanks, should I be concerned if im using standard bottles and caps rather than bigger bottles with corks?
I've never had issues with normal bottles, but I keep my CO2 volumes to under three to be safe.