Adding yeast when bottling.

Jim W · Post by **Jim W** » Thu Sep 27, 2007 8:03 pm

I have a kit that calls for some wine yeast to be added when bottling.
I am guessing you proof it and then add it when you add the priming sugar. Given my earlier post on Bottle Bombs........is there anything I need to watch out for when doing this?
Thanks!

Chris Norrick · Post by **Chris Norrick** » Fri Sep 28, 2007 10:47 am

Is this a high octane brew? Or did it have a really long fermentation? Usually you don't need to add priming yeast unless the alcohol was so high it killed off your fermenting yeast or you filtered the beer before bottling. If it really is needed, I would proof it and add it in with the sugar. Be sure to get that bottling bucket stirred up well without causing too much aeration. Getting air into the beer at this point will cause oxidation with a resulting cardboard taste. Although adding fresh yeast will use some of the oxygen and negate this effect. You've got to get that sugar evenly distributed. If it stays at the bottom, the first bottles have too much sugar (bombs) and the last ones don't have enough.

What kind of kit is it?

Jim W · Post by **Jim W** » Fri Sep 28, 2007 5:16 pm

Thanks, Chris.
It is a Barley Wine kit from Windriver. So, yea it is high octane.
It calls for a 1/2 packer of wine yeast for the second fermentation, and then the rest of the packet at bottling.

Jim W · Post by **Jim W** » Thu Oct 04, 2007 8:32 pm

It calls for me to add a 1/2 packet of yeast to the secondary. How much does the secondary ferment? I only have a 5g carboy, and I am afraid that there will not be enough headspace to accomodate the beer. I respectfully submit that it is honorable to accomodate all beer.