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Old 06-30-2009, 11:07 AM   #1
Jim Karr
 
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Dec 2005
SW Michigan..Bangor/Covert area
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I make so many batches (often small batches) of wine that I'd like to make a starter of yeast. I envision pitching a couple packets of dry yeast into a simple table sugar solution, putting on the stirplate to let it grow, and save a few slants for future batches.

Am I on the right track, or am I a lunatic?


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Old 06-30-2009, 11:26 AM   #2

I suppose it would be ok assuming you only use a single yeast strain for all your wines. There are about 4-6 strains that I use on a regular basis and at $.99 a packet I don't mind the cost.

 
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