Barleywine Bottling Question

[ETCS]

Hello.....Going to be bottling my Barleywine today. It has been in the secondary on oak spirals for about 5 months now. It has a ABV of 13%. I was planning on using some Red Star Champagne yeast when I add priming sugar. I was thinking I should add 1/2 of the packet of the Red Star...does this sound right? I am bottling in Belgian bottles. It's going to sit for a year before I open it. Thanks for the help.

Cheers

 

[binkman]

I would just add it all. Be sure to rehydrate it first in about 8 ounces of water and when its all frothy poor it in the bottling bucket. If you are using a simple syrup or something make sure its cool, rack that on top of the yeast, rack the beer over top of that, stir gently for a minute or two, carefully so as not to cause any unnecessary oxidation.