I have been bulk aging a barleywine for about a year now. Getting ready to bottle. With year old yeast do I need to take any extra pre-cautions to make sure it carbonates well?
yes, it would be good to pitch more yeast before bottling
2: Scottish Export 80
Fermenting: English Mild, Cabernet Sauvignon, Barkshack Mead
Does yeast type matter? I'm thinking of using a wine yeast due to the high ABV.