mrfocus
Well-Known Member
I red FlyGuy's thread on starting your own yeast bank and I am very interested. I have already started looking for the equipment I need, and I was wondering. Would it be possible to clean a yeast cake and then reuse that to fermenter a starter, once it's done fermenting shove it in the fridge so that the yeast falls out and extract that yeast to freeze it?
Are there other (better) ways of doing this?
The main reason I ask is because I have some Apfelwein currently in the final stages of fermentation and would like to use that yeast as my first test batch at freezing yeast. I'm using Lalvin EC-1118 and I figure if I don't succed, it will be a good learning experience and a new pack of that yeast is a dollar. I may go and buy a quart of apple juice to use as the starter so that I'm not adding weird flavors to the yeast.
Are there other (better) ways of doing this?
The main reason I ask is because I have some Apfelwein currently in the final stages of fermentation and would like to use that yeast as my first test batch at freezing yeast. I'm using Lalvin EC-1118 and I figure if I don't succed, it will be a good learning experience and a new pack of that yeast is a dollar. I may go and buy a quart of apple juice to use as the starter so that I'm not adding weird flavors to the yeast.