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Depending on how high the alcohol was, coupled with 6 month old yeast, maybe they just didn't have it in them to carbonate. You might try a touch of dry champagne yeast in each bottle, then recap.
A few grains per bottle would be fine, but a syringe will work well too. Adding all that bourbon would take your ABV to ~12.5%. This coupled with the amount of time may have been too much for the yeasts that were still around.
No. Grains of dry yeast.
Amount of sugar determines that not amount of yeast. I think I'd hydrate one packet, pull it up into a sterile syringe, and add maybe 2 or 3 CCs to each bottle.
I have always used CBC-1 yeast when bottling an aged beer. The yeast has depleted all of its reserves and is almost useless. Then I wonder how much clings/gets absorbed by the oak itself. I have not counted cells from a barrel aged brew.Sent from my SM-S820L using Tapatalk