So the hard work is done... Now for the bottling. I have 3 gallons. Going to put 1 Gallon on fruit, Let 1 Gallon sit for another year and Bottle 1 Gallon Where do I start? Just have a few questions: 1) should I add yeast to the bottling bucket to ensure proper carbonating? 2) What level of CO2 should I shoot for, what is best suited to Lambic? 3) Would I be better off getting some of the yeast cake into the bottling bucket instead of pitching fresh 4) How much sugar should I use for the recommended level of Carbonation 5)Typically how long does it take for carbonation to take place? Any tips/ advice would be greatly appreciated!!