Help with carbonation

[ggltd]

I have bottled an Imperial Australian ale 8-2-09. Tried one and there is no carbonation. Starting gravity was 1.102 final 1.01 which took from April 26 to ferment out. By my calculations about 10.5 abv. I have shaken each bottle to put any yeast back into suspension hoping to fix this problem. The brew is nicely alcohol with some licorice overtones, slightly sweet. This probably due to the corn sugar I added at bottling. I am thinking of making a Krausen out of champagne yeast and adding about 1/8 tsp to each bottle and recapping. This should dry out the ale and fix the carbonation. Any suggestions would be great as I have planned to donate a case of this to a local charity and the style really calls for some big head carbonation.
Thanks, Gary

 

[ArcaneXor]

The high alcohol content is probably inhibiting the yeast - I've had the same thing happen with meads and sparkling wines. Your idea sounds like a good one in theory, but I would be *very* careful and monitor the bottles for overcarbonation if you use Champagne yeast! I don't think your local charity would look kindly if you donated a case of dangerous bottle bombs to them. I would try an attenuative ale yeast first.