Using white wine to prime for bottling

[drockDJB]

I have a saison that's pretty much ready for bottling and was wondering about adding white wine to the priming mixture (still including corn sugar) before bottling. To clarify, it's a saison brewed with mustard seeds and the white wine is the second half to the "dijon" flavor desired. I haven't found solid info on the yeast activity in white wine, though I did read some small snippet that decent whites are processed in a way that the yeast is pretty much gone, but can't verify that. Do I have much to worry about in the yeast department or any major calculations to do involving the sugar levels when adding white wine? I figure I'd add no more than a cup any which way. Oh, and it's fermented with Wyeast 3724, OG 1.061 FG 1.012.

As an extra question, should one ever cold-crash a saison before bottling, especially one with such a temperamental yeast? I'm already letting it return to room temp from the 85 F it was at.

 

[ILoveBeer2]

Fermented wine has almost no remaining sugar. You could add for flavor but it will not help in carbonation.

You can cold crash and it will not significantly change the carbonation process . There are plenty of yeast in suspension.

 

[drockDJB]

Fantastic! Thank you for the quick info! Flavor addition and no sugar or yeast gaffes in the making... sounds like precisely what I wanted! I had been reading about cold crashing and was going to start doing so with most of my beers, but I was a bit edgy with a warm fermented saison. It was just a whole bunch of firsts happening at once.