Still no carbonation on the barley wine. Poor yeast has had it. The beer is great just needs carbonation. now whats a yeast I could directly add to the bottles without the bottles exploding? (i used a wyeast 1056 american ale) its at 9.8%
I've heard of folks adding a grain or two of dry wine yeast but I've never been that brave.
How long has it been? You may still get something if you leave them longer. If it really is done, borrow a kegging system, open the bottles and gently pour then into a keg purged with CO2. Carbonate and rebottle.
