I make so many batches (often small batches) of wine that I'd like to make a starter of yeast. I envision pitching a couple packets of dry yeast into a simple table sugar solution, putting on the stirplate to let it grow, and save a few slants for future batches.
Am I on the right track, or am I a lunatic?
As for me and my household, we shall serve the Lord. Joshua
"God is great, beer is good, people are crazy." Some country artist