So I wanted to test and see how carbonation worked with pitching new yeast prior to bottling. The sour cherry version did not carb up well without any additional yeast added at bottling so the thought was if I put fresh yeast - in this case red wine yeast - in with my sugar solution it would carbonate a bit quicker and fall into the two week range.
This week was the two week mark so I opened up a bottle and only got a small "pffft" sound from the bottle. Surely not carbonated to where it should be.
I tasted the beer and it is much better than the sour cherry version that was full of oak. The currant version had a much more wine-like flavor going into the bottle and it seems to have held on to that much better. Still a stronger oak presence than I wanted but keep in mind I am breaking in a smaller barrel that will impart its flavor much more quickly.
When I grabbed the bottle from my beer chamber (a small storage space under the stairs in my basement) I noticed the bottles were pretty cold already. I am going to move the case upstairs for another two weeks and revisit. More detailed notes at that time.
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