Beer, so much more than a breakfast drink
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My feeling is that you will not need a bottling yeast. Seeing that you will be priming with sugar the yeast should have no trouble getting through that simple food source. Also at 9.8% you still have a fair amount of room to move before the yeast hits its limit of alcohol tolerance.Mr Wibble said:I've now read a bunch of stuff about adding a small amount of yeast when bottling, a couple of people even suggesting champagne yeast.
But at Beer & wine Journal, Chris Colby said not to use a bottling yeast more alcohol tolerant than your beer yeast.
So now I'm in a quandary.