Carbonating after bulk aging?

[lynxTBW8]

I have 6 gallons of apflewine I made three or so months ago still just sitting in carboy. Kept meaning to bottle it, but life happens. If I bottle it soon, will there be enough yeast to make some good bubbles? Also, can someone tell me how much corn sugar to use for carbonating? I have read all different numbers all over, what do you use? any special procedure?

 

[StitchMySmile]

I think there should be enough yeast dormant that it will carbonate. At least I think so, I intend to do the same thing with my mead after bulk aging for a year.

 

[cyberlord]

There will be enough. It might take longer but it will go.

 

[lynxTBW8]

Has anyone had success in a case like StichMySmile? I like bulk aging, especially since my ferm station is not as temp constant as i would like. But I also love bubbles!

 

[StitchMySmile]

Maybe this site will help. This link is for a relevant section. Like I said I plan to prime and bottle mead after a year of aging. To my knowledge there will always be yeast suspended in your brew as long as you don't kill it off, so I'm pretty sure you can age as long as you want. Regardless hope this helps.

http://www.howtobrew.com/section1/chapter8-5.html