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Old 10-07-2010, 10:55 PM   #1
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Default Yeast from previous batch as a starter?

Hi Guys, I am about to make my first raw juice cider. I am also trying a small experiment with some store bought juice in a 1 gallon demijong which should be ready to rack to my secondary at about the same time I get my 5 gallons of raw juice. Can I use the leftover yeast from the 1 gallon demijong as a starter and just pitch it into the raw 5 gallons of juice?

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Old 10-07-2010, 11:17 PM   #2
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I don't see why not. I'm going to use what's left from my first 5 gal batch for my second.
http://www.homebrewtalk.com/f32/using-yeast-cake-second-batch-cider-199040/

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Old 10-08-2010, 12:25 AM   #3
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Perfect, thank you.

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Old 10-08-2010, 12:45 AM   #4
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I wouldn't. At least not with dry wine yeast. If you wonder why, taste some of the lees and see how awful it tastes. Secondly, I rack my ciders and wines whenever there are lees 1/4" thick. Dead/dying yeast can cause autolysis and it's foul tasting stuff.

For ales, it's more common. But those yeast cakes are usually only a couple of weeks old, and even then it's recommend to wash the yeast and not simply pitch on the cake.

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Old 10-08-2010, 01:22 AM   #5
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I think ale yeast works a lot better for this. Yooper is right that it is better to wash.

OTOH - when I was just getting started making cider, I once got 8 good batches (and 2 danky ones) out of one packet of ale yeast I got from a friend, with no washing, just repitching. I split it in thirds and kept repitching until they started getting wierd.

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Old 10-08-2010, 12:23 PM   #6
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It is Ale yeast, it is Nottingham.

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