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Starting to ferment again?

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Barrel Char Wood Products
I had a pretty good carb'd apple batch from the year before last. If you're going to carbonate it, it's best to decide this before you put the ingredients together. You want to make sure that you leave the yeast a bit of wiggle-room, ie, if the yeast you use only goes to 14%, don't try for a SG that's going to give you more than 12% when it's finished. Then let it ferment out until it's below 1.000, rack it, let it clear, rack it again, then prime it with 3/4 cup honey per gallon (mix some must into your honey before adding it to the batch or you'll be mixing for frigging ever), bottle it in beer bottles or champagne bottles (I use perrier water bottles when I run out of the others) and wait two weeks for it to carb up.
 
Just to reiterate what Chevette Girl said, you will have problems getting carbonation if the yeast is getting close to its alcohol tolerance. If you have maxed out the yeast, you can pitch a small amount of champagne yeast ( EC-1118 ) with the priming sugar at bottling, since it has a tolerance of 18%. Also if you can keep the bottles warm for a few weeks, that will help with the carbonation.
 
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Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

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