Bottling yeast

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beertroll

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I have a barley wine that has been bottled for over two months and is still completely and utterly still. I assume the original yeasties are quite deceased, so I'm going to try pitching in some fresh critters and rebottling. I figure I can probably get away with a packet of Muntons, but how much should I use? I don't want to end up with a ton of sediment in the bottles, so I'm wary of tossing in the entire packet.
 
What was the OG / FG?
Maybe youll be better with wine/champagne yeast?
How long did it age? 2 months in the bottle may be a short time!
 
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