I have a batch of barleywine that I am having trouble getting it to ferment a little lower. The OG was 1.100. I used mostly wheat dme, some barley malt. 24 oz of piloncillo (unrefined sugar cane sugar), 20 oz of maple syrup and some assorted grains. I made a 2 qt starter using 3 C of wheat malt. The yeast was Wyeast Strong Ale (1388). The primary ferment went well. I know the strong ale only ferments down to around 12% abv. I racked to to the secondary where I added my spices, and racked again this time adding a package of dry wine yeast to hopefully kick up the ferment again. It did for a day or so, and the SG is now at 1.038, and has since ceased to ferment. I have it in my head that I need to get it down at least another 8-10 points before bottling. Should I
a. let it sit and see if the gravity drops without doing anything, and then bottle to champagne yeast?
b. add champagne yeast now to get the gravity to drop a little more, then (depending on how far the gravity does drop) then bottle to more champagne yeast?
c. bottle now as is and wait
I am open for suggestions. This is a Christmas Strong Ale, so I am really not planning to use any until December.
thanks
a. let it sit and see if the gravity drops without doing anything, and then bottle to champagne yeast?
b. add champagne yeast now to get the gravity to drop a little more, then (depending on how far the gravity does drop) then bottle to more champagne yeast?
c. bottle now as is and wait
I am open for suggestions. This is a Christmas Strong Ale, so I am really not planning to use any until December.
thanks