I made Joe's Quick Pyment almost 2 weeks ago and it fermented out. Used lalvin ec1118. I figured I'd try to make some wine now and just use the yeast cake from the pyment.
Welch's 100% grape juice(no preserv, etc)
~1.75 cups sugar
1/2 packet of bread yeast for nutrient(boiled)
I racked off the pyment last night and stuck the slurry in the fridge. I let it warm up to room temp and pitched it into the wine at about 11am today. There is still no activity. I thought I would have seen something by now. Or should I just wait longer before expecting activity?
I've never reused wine yeast. I always think that the higher alcohol levels in wine wouldn't be good for a yeast slurry, so I always buy new yeast. It's pretty cheap, at least around here (about $.79 a pack) so I never even tried to reuse it.
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