Normally I would just wait and do it with DME, but it was late, the yeast was freshly harvested, and I wanted to use it with in 24hrs. So I figured any type of sugar content would be enough to kick start the yeast back up. I wasn't worried about volume of yeast cells too much, as I harvested only 2 jars of the California Ale Yeast. I was going to do more but I really don't want a hundred jars of yeast in the fridge. But its not a big deal now, I decided to brew a stout today, so I am just going to buy some irish ale yeast, and then I'll harvest that and add it to the small yeast bank I plan to keep.
Primary: Pale Ale
Secondary: Blackberry Wine