I have an experimental batch of an Etrog (Citron) Wheat that I am thinking of bottle conditioning. I fermented with Danstar Windsor dry yeast which attenuates only to about 68% - leaving me with a FG of 1.018 (SG was 1.063). Am I correct in assuming that by just adding priming sugar without adding fresh yeast I will not get any CO2 in the bottle since the yeast has already fully attenuated? If so (that I have to add yeast at bottling), any recommendations on type of yeast and volume? Lastly, do I have to add any priming sugar if I still have a gravity of 1.018 at bottling?
Thx
David
Thx
David
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