I made some whiskey base a while ago that was about 14% and due to fermenter constraints, ended up putting a small amount back into the boiler, adding some hops and making a high alcohol beer from it. I used a yeast that was meant to ferment to 23% but it didn't even ferment dry, leaving a fair amount of residual sugar.
Question is...how do I naturally carbonate this in the bottle...?
Am thinking of building up a rescue yeast and drip feeding it some of the beer every day to get it acclimatised to the alcohol and then mixing it all together and bottling.....
Then seeing how many bottles explode :)