I had recently placed my honey weizen into secondary fermentation inside a carboy. The wort was placed on top of two pounds of apricots along with a few ounces of honey. I had noticed that a new krausen had formed. I suppose long short here is, will all the yeast end up being used? Will I have to add more yeast when bottling to achieve carbonation? Any thoughts or input would be appreciated. Gravity readings were BG 1.055 FG 1.010<--- when I moved to secondary.