ffaoe
Well-Known Member
I have been searching the forum and haven't found a definitive answer for my situation.
I have a kriek lambic that is just over a year old now. I will be bottling it this weekend. I have champagne bottles and will cork and cage them. I will be adding the appropriate amount of priming sugar to the bottling bucket before starting.
Now this is where I need an experienced answer. I have read the various re-pitching recommendations:
A. No re-pitch necessary.
B. Re-pitch champagne yeast.
C. Re-Pitch a neutral yeast such as S-05
D. No re-pitch, but suck up some yeast cake into the bucket.
I would appreciate any help or recommendations.
Thanks
I have a kriek lambic that is just over a year old now. I will be bottling it this weekend. I have champagne bottles and will cork and cage them. I will be adding the appropriate amount of priming sugar to the bottling bucket before starting.
Now this is where I need an experienced answer. I have read the various re-pitching recommendations:
A. No re-pitch necessary.
B. Re-pitch champagne yeast.
C. Re-Pitch a neutral yeast such as S-05
D. No re-pitch, but suck up some yeast cake into the bucket.
I would appreciate any help or recommendations.
Thanks