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Carbonation in Barleywine Ale

I've never had an issue with carbonation, but I made a batch of barleywine (partial all-grain brew). I added the usual amount of corn sugar--3/4 cup/5 gallon. It has been in a bottle since late June and it's scarcely carbonated.

The final reading revealed approximately 15% alcohol (I added honey to boost the alcohol). I also pitched champagne yeast in secondary. Does the high alcohol content interfere with carbonation? Should I have used more corn sugar to comensate?

Is it possible to use carbonation pellets at this stage to boost carbonation? The beer isn't supposed to be ready until around Christmas, but the lack of carbonation concerns me.

RK

Reply to
Nomicon
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Hi, this sure sounds like a LARRRGE beer! I cant say I have brewed a Barleywine that strong before, but I have brewed to 10 to 12 percent, with Yyeast strains. I have made sherry and port strengh wines via direct fermentation to over 18 percent using Lalvin EC-1118 strain as the only yeast needed, so I suspect if you pitched a good champagne yeast it should eventually carbonate.

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Reply to
Pyreneesmountain

Thank you. Despite the low carbonation, it's still fairly good and hopefully will improve by Christmas. It definitely has a distinctive banana flavor.

RK

Reply to
Nomicon

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