General wine making discussion. If it isn't about wine, scroll down and put it in the Off Topic Stuff category below.
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Hi, I want to carbonate my blueberry wine I am making in champagne bottles I have. My question is this. I am going to transfer it into the secondary a couple more times and was wondering if there would be enough yeast to carbonate it? Would I need to add more dried yeast? I know with beer it always carbonates with the suspended yeast but I am worried that the higher alcohol levels might kill the suspended yeast. Any thoughts?
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- Liter Mug (100 posts)
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In my opinion, the biggest culprit is time and not alcohol. Anything over a couple of months, and i'd re-pitch a small amount of yeast for carbonation. Be sure not to switch strains. If the new strain can attenuate better than the original, then you'll have green glass grenades.
Caveat: The above post is likely the product of homebrew fueled wild speculation and most likely has no basis in fact.
- Taster Glass (2 posts)
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