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Kegging and Bottling / Bottling sour. will I need to ad yeast
« on: February 20, 2015, 12:52:32 PM »
Howdy,
I have a saison I fermented with WY3522 for two weeks racked to secondary then added dregs from a Jolly Pumpkin Bam Noir. Its been two months on the dregs and is just what I wanted with a soft brett flavor and cherry pie aromas.
I believe it is ready to bottle and since I racked off of the primary yeast and the dregs will have further chewed the sugars, will need to re-yeast and if so should it be we something like champagne yeast or another wine yeast. I shooting for 2.5 carb.
Cheers
I have a saison I fermented with WY3522 for two weeks racked to secondary then added dregs from a Jolly Pumpkin Bam Noir. Its been two months on the dregs and is just what I wanted with a soft brett flavor and cherry pie aromas.
I believe it is ready to bottle and since I racked off of the primary yeast and the dregs will have further chewed the sugars, will need to re-yeast and if so should it be we something like champagne yeast or another wine yeast. I shooting for 2.5 carb.
Cheers