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Old 06-02-2011, 01:11 AM   #1
Rahahb
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Feb 2011
Eastern, NC
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I made Joe's Quick Pyment almost 2 weeks ago and it fermented out. Used lalvin ec1118. I figured I'd try to make some wine now and just use the yeast cake from the pyment.

Recipe:

Welch's 100% grape juice(no preserv, etc)
~1.75 cups sugar
1/2 packet of bread yeast for nutrient(boiled)

I racked off the pyment last night and stuck the slurry in the fridge. I let it warm up to room temp and pitched it into the wine at about 11am today. There is still no activity. I thought I would have seen something by now. Or should I just wait longer before expecting activity?

 
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Old 06-02-2011, 11:53 AM   #2
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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I've never reused wine yeast. I always think that the higher alcohol levels in wine wouldn't be good for a yeast slurry, so I always buy new yeast. It's pretty cheap, at least around here (about $.79 a pack) so I never even tried to reuse it.
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Old 06-02-2011, 02:27 PM   #3
Rahahb
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Feb 2011
Eastern, NC
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24 hours later and there is some activity. Barely any though. Small krausen around the edge. Guess I'll get some more yeast while I'm in town today and pitch if things are still slow when I get home.

 
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