I have a Chocolate Cherry Stout that is currently in secondary on fresh Cherries. It has been sitting on the cherries for 2 months now.
As I prepare to bottle I want to be sure I have enough, healthy yeast for bottle conditioning. I've had trouble in the past with 'bigger' beers (this one is ~7, ish) that have conditioned a long period of time.
When do I know I should reintroduce yeast at bottling time? Is it a function of time and ABV?
How should I go about re-yeasting? I'm assuming I should use a neutral strain of yeast, but how much should I use?