weiheistephan wheat vigor - weizenbock

[Saccharomycetaceae]

I just bottled a batch of weizenbock fermented with wyeast weiheistephan wheat yeast which has a tolerance of 10%. My weizenbock came out at 9.5, it's been a week since I bottled and it's barely carbonated and pretty sweet from the priming solution (I used corn sugar). Do you think it'll finish eating the priming sugar or ought I maybe add a little yeast that can handle a higher alcohol? Also, if I do that, is it a really bad idea to pour the beer out into a bottling bucket and rebottle it that way, or should I just drip some yeast into the bottle?
Thanks in advance

 

[jessup]

give it time! i also did a weizenbock around the same abv with the same yeast a few months ago and it carbed up just fine. if worst comes to worst just sprinkle a few dry yeast granules in each bottle and re-cap. i guarantee with patience it will not come to this, though.

 

[yodalegomaster]

I would Roust (shake) them up a bit, In a week everything will be good to go. You want to store them warm during that week too.

 

[Saccharomycetaceae]

Awesome, thanks a lot.

 

[smp1]

9.5% is a big Weizenbock. Schneider Aventinus (Premier Classical Example) is 8.2%.

 

[DrawTap88]

Give it at least 2 more weeks (3 would probably be better since the ABV is so high). Like someone else said, keep them somewhere warm for the duration of the bottle conditioning period.

 

[bknifefight]

It's a 9.5% ABV beer. You shouldn't bother even opening any bottles a week in. Give it plenty of time. For that ABV, I would wait another MONTH and then try one. Don't bother rousing them unless they aren't carbed up after a month. A week is way too early.