Yeast health in (almost) 1 year old barrel

[Giulio Pini]

Good morning everybody.

I have a full 225lt barrique of cider that has fermented and rested in that same barrel for almost one year (it fermented very slow, at about four five degrees, starting early january 2024, reached 1.000 at about early april). 

Since this is the longest time I waited between fermentation and bottling since I do cider, I was wondering, will it bottle condition if I just bottle it and add fresh/pasteurized juice to each bottle? Or would I need to add, lets say 1/4 teaspoon of reactivated yeast just to be sure? The bottles wont be degorged and I don't really care about having lees at the bottom.

You reckon the yeast is still alive enough to condition the bottles?

(I should maybe point that it was a primary wild fermentation). Thank you!

[Francis Bonenfant]

It's impossible to know for sure except by trying it or doing yeast counts. But having had a situation where 300 bottles failed to carbonate after bulk aging for 1 year+, in your place I would add yeast at bottling just to make sure. You don't want to have to de-bottle or decap and add yeast individually to each after... And risk film yeast.

I like this source as it has a somewhat scientific approach to calculating the quantity of dry yeast to add:

https://llancider.wales/wp-content/uploads/2018/09/Bottle-Conditioning-guide.pdf

You could use anywhere between one packet to 4-5 for your barrel. I currently use 1 packet/ 40-50L because I enjoy higher levels of (4-7 volumes ) champagne like carbonation. 1 packet per 100-200L is probably sufficient for peace of mind for a pleasing lower level of carbonation.