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Old 12-05-2012, 03:52 AM   #11
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Is the process the same as with beer where you wash and rack? Or better yet could you tell me how you do it?



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Old 12-05-2012, 04:02 AM   #12
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I dont make beer (gasp), but I used the sticky in the beer forums to learn how to do it. I basically rack down till I am about to suck up the yeast and stop. From there I give it a good swish around to resuspend it in the remaining liquid (sometimes I add water to help out). From there I pour it in quart jars and put them in the fridge. After a few weeks ill take them out, decant, and put the remaining yeast slurry in pint 8-12 oz (pint?) jars. That's it. I've kept them for 4 months before and they still turn out fine. I always make a stirred starter when I go to use the though.



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Old 12-05-2012, 10:14 AM   #13
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What do you use for a starter? In beer i use dme but i don't think that will work to nice in wine

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Old 12-05-2012, 12:23 PM   #14
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It depends on what I'm making. I typically use about 1L of the juice I'm fermenting, 1/2 a teaspoon of DAP, and a 1/4 teaspoon yeast energizer. I put it on the stir plate for a full day while the must is sulfating, then toss the whole thing in.

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Old 12-05-2012, 04:53 PM   #15
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Quote:
Originally Posted by amandabab View Post
I think your confusing the purpose of a wine primary and a beer primary fermentor. A primary slurry is never going to be stressed.
Its oxygen rich, accustomed to an alcohol enviroment and just finished it's replicating stage.
Its the healthiest yeast possible.
Not so! A primary slurry is often stressed, and sometimes creates H2S even. In primary, a wine may go from 1.100 to 1.010 or even lower. Most wine primaries have the wine removed from the lees at 10-12% ABV, so that right there is one reason to not reuse wine yeast.
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Old 12-05-2012, 10:58 PM   #16
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I have reused both wine sludge and yeast cakes. If I have a lot of sludge left over in the primary from the fermented fruit, I make a seconds wine with it. When I rack off the second time and have a nice yeast cake I have started a new wine with it. I have also used it to help out a slow or stuck ferment. However I have never saved it for more then a week. I am down to my last two yeast packets and am not dumping my used yeast untill I get more! Yeast cakes make a nice security blanket :-)
However, at $1 each, I usually just buy fresh and use that. They take up a lot less space then used yeast cakes!



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