I've had a peachy Saison-Brett, of a sorts, in secondary for about 7 months now. It tastes really good, has fermented down to 1.002 and is ready to bottle. I originally used Belgian saison yeast + dregs from Brux. After 2 months, I added dregs of another homebrew that had French saison yeast. I'm worried about having enough viable yeast to consume the priming sugar. Will it be ok, or do I need to add more fresh yeast and/or Brett at this point? If I don't add anything, can I expect a normal carbonation level in 3 weeks, or will it take longer to carbonate?