I'm planning on following FlyGuy's instructions for starting a frozen yeast bank. My question is whether or not I can do this with yeast I'll be using for Apfelwein. I've read (somewhere) that you can't reuse yeast from making wine or from super high gravity beers, because the yeast have been significantly stressed by the high alcohol content by the time it's done. I'm planning on using White Lab's Sweet Mead Yeast, which is less alcohol tolerant than other wine/mead yeasts, so it seems especially relevant in my case. My plan is to make an apple juice starter, and to harvest yeast from that after about 48 hours of fermentation, and then chilling overnight to settle the yeast out. I figure that there won't be enough alcohol after 48 hours to stress the yeast. Does this make sense to everyone else? Has anyone else done this (with or without freezing) with any success?