I bottled a 10.8% barleywine about 7 weeks ago. I popped one open last week and there was zero carbonation. I wasn't totally surprised by this, but I did expect at least a few bubbles. Anyway, I know that I can just leave it longer and it might carbonate with what yeast is left sometime this decade, but I wanted to speed the process along so I can maybe drink a few of these at Christmas.
This is my plan, someone tell me if there is a better way:
Buy some US-05; properly re-hydrate. Using a sanitized pipette, put a couple of drops of the hydrated yeast into the bottle, recap.
That seems really simple, right? I don't see why that won't work, but I figured I would take advantage of the vast collection of brewing knowledge on the forums since I have it at my disposal; no point in going into this uninformed.
The only thing I'm unsure of is whether or not the newly added yeast will be too stressed in the high-alcohol environment.
I welcome any input. Thanks!