Originally Posted by el_caro
Last week I washed some Notty from BM's Centennial Blonde and wonder if this is going to impart a different flavor than fresh Notty would to the cider I am about to put down?
I'd be very interested to know how re-using lees/trub from another fermentation affects the flavor of cider. I mean the unwashed/unseparated slurry from a previous batch of something.
When making Lemon wine ("skeeter pee") it is typical to use the lees from another, finished batch of wine as the yeast component ... and that specifically does give a subtle differences in the final flavor of the lemon wine.
I've had great results from the use of lees from cranberry wine, crabapple wine, and especially banana wine.
Never thought about doing it before, but I would think that for cider, it would be the same.