Hey all . . .
I'm planning on bottling my barley wine to give away as gifts. My intention is to bottle in wine bottles using a regular cork. I'm planning on adding unfermented wort to bottle condition and I am concerned that the carbonation would force out the cork. Does anyone have any advice on how much wort (SG of 1.056) to add to a 4.5 gallon batch so the BW is lightly carbonated (2 or 2.5 volumes) but not so it becomes a geyser? I've also read that bottling yeast might be a good idea as the original yeast might be stressed. Any suggestions on what type of yeast? The origian yeast was Belgian Strong Ale (Wyeast 1388). FG of the BW is 1.010.
Thanks, Stew
I'm planning on bottling my barley wine to give away as gifts. My intention is to bottle in wine bottles using a regular cork. I'm planning on adding unfermented wort to bottle condition and I am concerned that the carbonation would force out the cork. Does anyone have any advice on how much wort (SG of 1.056) to add to a 4.5 gallon batch so the BW is lightly carbonated (2 or 2.5 volumes) but not so it becomes a geyser? I've also read that bottling yeast might be a good idea as the original yeast might be stressed. Any suggestions on what type of yeast? The origian yeast was Belgian Strong Ale (Wyeast 1388). FG of the BW is 1.010.
Thanks, Stew