Additional yeast for bottle conditioning...?

[philistine]

I've got a batch of barrel aged golden sour thats about a year old now.
For the last 3- months its been sitting on fruit and its about time I bottled the stuff.
Am I gunna need to add yeast to the bottles to get it carbed up?
If so, how much and how should I do it? Just add a bit of dry yeast to the bottles?

Thanks in advance!

 

[manticle]

I've always reseeded stuff I've left that long (sour/funk and quad).

For low abv stuff, I've just used a smidge of us05 but for the quad, I hit it with high gravity like 1388.

 

[yurgy]

it will carb but take time. i use champagne yeast for some sours it handles the abv and acidity.

 

[GalBrew]

I would read the following.

http://www.milkthefunk.com/wiki/Packaging