I am beginning to make barley wine for the first time. I would like to know the proper time to add the champagne yeast to the glass carboy. I have received several different opinions on this. One, one month into fermentation in the glass carboy. Two, right before bottling.
Right before bottleing doesn't make sense as it would ferment in the bottle, possibly causing it to exploded. I've always done it in the carboy. Sometimes if I'm making it real strong, I will slowly add more and more yeast over time.
Right before bottleing doesn't make sense as it would ferment in the bottle, possibly causing it to exploded. I've always done it in the carboy. Sometimes if I'm making it real strong, I will slowly add more and more yeast over time.
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