Repitch yeast at bottling question?

I've been aging a KBS clone for about 10 months now and was looking to bottle. Being roughly 10%, shall I add some dry yeast when bottleing? If yes, what would be the appropriate amount? Also, should I add any priming sugar inconjunction with the yeast?

Not to sound like a jerk...but if you would have searched this, there are literally hundreds of threads asking the exact same question.

Back to your question...you probably don't need to repitch, just stir up some yeast when you rack. If you want to pitch more to be safe, then add about 1/3 of a packet of any dry yeast. The yeast strain doesn't matter since it won't effect flavor.

And yes, you'll need to still add priming solution at the same time. In fact, you should just add your yeast to your priming solution after it's cooled.

thanks