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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Re using a yeast cake
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Old 10-10-2012, 12:06 AM   #1
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Default Re using a yeast cake

I've had a batch in the fridge for the last couple of weeks to clear and am planing on bottling it tomorrow.... can I reuse the lees? would the cold have caused the yeast to die out or will it just take some time to restart?

Obviously I will have to use new juice e.c.t.

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Old 10-10-2012, 01:03 AM   #2
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the yeast should wake up after coming back to room temp. yeast can be reused over and over. Guinness claims to use the original yeast they started with!

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Old 10-10-2012, 04:09 AM   #3
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I have done this and it definitely works, fermentation started back up within a day after getting out of the fridge and having fresh juice on it.

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Old 10-11-2012, 06:17 AM   #4
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What is the process to using this?

If I wanted to do a back to back cider, do I need to clean the lees out of the last batch or can I just re-add the fresh juice to the carboy?

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Old 10-11-2012, 01:40 PM   #5
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If you just racked off the lees, then you can add the new juice immediately.

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Old 10-11-2012, 02:38 PM   #6
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If you keep reusing the yeast, does autolysis eventually become a problem?

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Old 10-11-2012, 07:39 PM   #7
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Quote:
Originally Posted by johnny5000 View Post
If you keep reusing the yeast, does autolysis eventually become a problem?
Yes, as does yeast mutation. There is a sticky somewhere in the beer forum (fermentation & yeast I think) about yeast washing which is a safe way to separate the viable yeast from the dead cells.
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Old 10-13-2012, 08:45 AM   #8
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Well after racking I thought why not give it a go.... as I had 2 batches I had racked I combined the lees (bothe the same yeast from the same batch) added more juice (all my leftovers e.c.t) some more sugar a good old dollop of nutrants and air locked it.... twas away within an hour the fastest ferment I've ever had.... few days later ferment has slowed I will give it a couple more weeks and then see what my yeasty beasty is like.

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