carbing up a 1 gal batch 4 months plus

[inda_bebe]

ive also posted this in the lambic section but i think it was in the wrong thread...

around late March i brewed up a simple sour one gallon recipe w/ an OG of 1.055 and threw into a secondary w/ Mangos and Apricots at 1.008. so, a few months past and im wondering how to bottle this thing?

do i need to repitch some yeast a couple days before bottle day? on a carbonation calculator it says to make priming sugar of 0.47oz of corn sugar. do i have to do a 2 cups of water boil like the usual 5 gal. batch? or should i cut it down to .4 cups of water w/ my .47oz corn sugar and add to the bottling bucket?

how long would you guys let this one sit before popping this bad boy open?

 

[aryoung1980]

If it was late March of this year then you do not need to add yeast for bottle conditioning. There will be plenty of it left to eat up the sugar. I would personally reduce the amount of water for your priming solution. I'd let it sit at least 3-4 weeks in the bottle but I am guessing that is the low end. I've never tried making a lambic before.

 

[inda_bebe]

how long is the yeast in the secondary good for you think?

 

[aryoung1980]

I've had beers carb up just fine after sitting three months in secondary. I've read on here that people have gone six months.

 

[inda_bebe]

Nice, the yeast I used were dregs from RR and 3 Fontaine, soured nicely. Can't wait to drink it