High ABV bottling & yeast tolerance?

[Dunkelbrau]

I've got a big braggot fermenting away, And I'm aiming for 14%, if that's the yeast tolerance, and there is still residual sugar remaining and the yeast drops out, what is the process for carbonation?

Would I add the same amount of priming sugar? More fresh healthy yeast?

 

[Markbeer]

I think you have to work out why the yeast drops out. If it drops out because the alc is too high and you add priming nothing will happen carbonation wise.

If it has dropped out as its attenuated as much as it can then priming sugar would work.

Adding another yeast strain can lead to bottle bombs due to ut munching the priming sugar and the residual sugars left over.

You could draw off a sample add some priming sugar, measure the gravity see if it ferments. Uf it does the yeast is still ok for carbonation.

 

[Dunkelbrau]

I used 6kg of honey and 6.25kg if malt, my initial thoughts are it's just dropped because of alc.

This is something I didn't even think about when planning the brew haha

I'll perform the experiment and see what happens.