Sure... eventually all bottles will carb up, some sooner than others depending on the beer and yeast. I usually dose with added yeast for big IPBA's and all big Belgians, not so much for Wit's, APA's and others...
I had a similar question in another thread but didn't get any response - I have also cold-crashed and racked, and then tried reviving a small sample (with apple juice and sugar) to see if there is any life left in it, and didn't get any response after a couple of days. So I am not confident there is enough yeast left to bottle carb. If want to add some yeast like you said, just to be sure (I don't want a ton of bottles of flat cider really...) how would you do it? I was thinking make a fresh starter and chuck it in the primary a day before bottling (with added sugar in the bottle for carbing), how would that work out?
If you do need to add yeast for carbing purposes, a very small amount is all that's required. About 1/5th of an 11g dry ale yeast packet added at bottling will do the trick
Waiting "a couple of days" after cold crashing and warming up is likley not near enough.
Enter your email address to join: