Originally Posted by crbice
I have heard of people soaking boos into their wood chips and adding it to the secondary. Would the alcohol threaten the yeast activity at all?
Depends I guess. If you have a 12% beer that sits in secondary for months, then the added alcohol isn't going to help out the already stressed yeast from firing up again in the bottle.
If you have a < 8% brew that doesn't sit around for months in secondary, then a moderate amount of hard liquor ( < 6 oz) should not affect the yeast much.
You can always add 1/4 packet of yeast to a bottling bucket if you are unsure of yeast viability. Cheap insurance. I have done this twice.
Primary #1: Empty #2: Empty
Secondary #1: Blackberry Rhubarb wine #2: 2 Hearted IPA #3: Cab MerMarqeNac Wine
Kegged: Border Crossing Vienna II
Bottles: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA, Pumpkin Ale, RIS, Pre-Prohibition Lager