I bottle condition to carbonate, but my last batch has been left in the secondary for quite some time. I didn't have time to get to it and now I'm affraid that all the yeast will have dropped out. So my question is, what is the best procedure for adding more yeast prior to bottling in order to get proper carbonation?
best way to re-yeast?
- Thread starter mdc22
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Edcculus
Well-Known Member
How long? I've left a cider in the carboy for 4 months and was still able to bottle condition. I don't really have an answer to your question though.
annasdadhockey
Well-Known Member
It will be fine. There is still yeast in suspension(Assuming it hasn't been in secondary for two years or something crazy like that). Rack to your bottling bucket(or however you do it) and bottle away. I'd let it sit a good three weeks to make sure the bottles carb up fully.
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