Sour priming

I've had good success using a low-end dose of priming sugar, and adding 1 Prime Dose cap (available from northern brewer)
Here's a pic of my Consecration clone (12% abv) after 3 months of conditioning.

That being said, I haven't had much success using a regular dose of priming sugar and no additional yeast on sours older than a year that are sub 1.01 and havent had a gravity change in 6+ months (some carb, but not where I wanted them to be).

 

I'm going to soon add a finished Cab Sauv to my lambic that's been sitting almost 12 months. I have a feeling this could get tricky.

Can anyone clarify this.. The wine should be almost all the way fermented out.. Should I add any sugar before blending to achieve carb, or will the wine naturally carb the bottles??

Tough subject

 

What is the gravity of your wine? You will need to add sugar, but how much sugar is another question.

 

Is this a wine that you made, or store-bought?

If it's store-bought, the wine should be stabilized, meaning unable to carbonate further due to the addition of Potassium Metabisulfite. If it's a wine that you made, I would check the gravity and go from there.

 

If the wine is store bought, Kmeta'ed and has fermentable sugar, it can still ferment in the presence of new yeast or bacteria. Kmeta stops the yeast in the wine bottle, but it won't be effective in 5 gallons of beer.

One way to prevent bottle bombs would be to mix the wine in the beer, let it sit for a week or two then bottle. If there are fermentable sugars in the wine, the beer will ferment them.