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Old 11-26-2010, 01:15 PM   #1
Ace_Club's Avatar
Sep 2008
Chicago, IL
Posts: 43,844
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Just racked my lambic onto 1 can (49 oz.) of Oregon Raspberry Puree and 1 can (96 oz.) of Raspberry Fruit Wine Base. It had sat in the primary for 9 months and now it's now back in the basement for another 9+ months of aging on the raspberries.

One question I do have, although I have lots of time to search for an answer: Since this will have aged for so long by the time I get around to bottling, the yeast will pretty much all have dropped out. Should I add a packet of dry yeast during bottling, or do I rely on the bacteria to create the carbonation?
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Old 11-26-2010, 02:59 PM   #2
Jul 2009
Bryan, TX
Posts: 195
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My Berlinder weiss carbed up nicely after 10 months, but a bit of dry yeast never hurts at bottling.

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Old 11-27-2010, 03:03 AM   #3
Sep 2007
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A packet of yeast at bottle time will help, but I made a framboise a few years ago with Wyeast 3728. It aged between primary and secondary for 2 years. Come bottle time, I didn't add any yeast and it carbed just fine. I let it sit another year in the bottles, which helped.

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