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Old 02-07-2013, 03:09 AM   #1
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Default Bottling yeast

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.

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Old 05-04-2013, 01:44 AM   #2
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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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Old 05-04-2013, 02:37 AM   #3
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A pinch should do. Remember to sanitize your fingers well.
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