yeast question

When ferment is complete your yeast has already died (it was killed by the alcohol they made out of sugar), so you cannot use it again.
Best regards,
Jakub D
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Reply to
Olaszek
You are mistaken, I've made several wines by adding the must directly to the slurry from a previous batch. The only problem is that the yeast seems to mutate after a few batches. Steve
Reply to
STEPHEN PEEK
I have used the yeast sediment from one batch to start another one if the timing was right. I have just racked the wine off the yeast and then add the sediment directly to the new batch. But I would not fool with trying to save any of this and I have only done it a few times.
Ray
Reply to
Ray Calvert
The one good reason for reusing yeast slurry is to restart a stuck fermentation in another batch - lots of active yeast cells that are already used to high alcohol levels.
Pp
Reply to
pp
I've tried that with two generations of melomel, it happened to be my last working packet of 71B, it worked out just fine...
Steve
Reply to
Steve Thompson
I have also had good luck reusing yeast. I simply poured the slurry in a clean mason jar.I made 3 g marigold wine. Before too long I had harvested enough flowers to begin another 3 gal batch. Used the left over slurry to begin the new batch.
I have also had a difficult to ferment port. When I racked my strawberry wine, I added some of the remaining sludge to the port and it really took off.
Reply to
Cork-N-Cap

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