[FCBrewClub] Barely wine question/yeast question

[Thomas H. Ramin]

Hi All,

  I am planning to make a barley wine. I am thinking of using a English ale
yeast for the fermentation. Do you think carbonation of the barley wine can
be assured by adding  a yeast with a high alcohol tolerance at the time of
bottling ( for example 'Wyeast High Gravity Ale Yeast ) ?  I am afraid that
the high alcohol content might kill the ale yeast ao no carbonation is
possible

   Is there anything that could go wrong by doing this  ?

 Thanks,

 Tom