photogscott
Well-Known Member
Assuming my Barley Wine finishes at %12.5 abv. Im wondering if after 2 weeks in fermenters, that there is enough residual yeast to restart fermentation (with corn sugar) for bottle conditioning.
Add rehydrated dry yeast? Will adding yeast start fermentation of residual sugars (+ corn sugar) and over carbonate and give me bottle bombs?
Target FG should be about 1.020
Add rehydrated dry yeast? Will adding yeast start fermentation of residual sugars (+ corn sugar) and over carbonate and give me bottle bombs?
Target FG should be about 1.020