OK, here's the situation:
Last year, I brewed a barley wine. 1 week in primary; 5 weeks in secondary. Came in at ~9.5% ABV. Bottled with some corn sugar. 6 weeks later it had ZERO carbonation (but was delicious).
I uncapped all the bottles and dropped in a couple grains of dry champagne yeast into each, and rebottled. Two weeks later, the bottles were beautifully carbonated. 5 months later the beer won awards.
Now, I have done the recipe again. I want the same deliciousness without the uncapping hassle (and without bottle bombs). So what should I do?
Just add a pack of dry champagne yeast to the bottling bucket? Add grains to each bottle as I cap? Fill me in experts . . .