I plan on bottling a Lambic this weekend, and was going to pick up a pack of wine yeast to add beforehand. My question is, when should I add it? When I rack into the bottling bucket? Should I add it the night before? Rehydrate or just dump the whole packet in dry?
Fermenting: Honey Saison (w/ Hill Farmstead yeast), Unblended Lambic, Cranberry Berliner Weisse
Bottled: Berliner Weisse, Brett L. Belgian Pale, Oatmeal Stout, Belgian Pale Ale, Rye Saison, Munich Helles