I mostly make beers, and know the rules of washing and re-using beer yeast.
But, what about wine or mead yeast?
specifically, the wyeast sweet mead yeast?
I just racked to secondary and have a cake I'm going to try to wash.
I didn't know if it was a good idea, considering the increased stress on the yeast due to much higher ABV levels and the lack of nitrogen and nutrients in honey as compared to beer.
Is it worth washing and using a second time?
But, what about wine or mead yeast?
specifically, the wyeast sweet mead yeast?
I just racked to secondary and have a cake I'm going to try to wash.
I didn't know if it was a good idea, considering the increased stress on the yeast due to much higher ABV levels and the lack of nitrogen and nutrients in honey as compared to beer.
Is it worth washing and using a second time?