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Old 09-30-2012, 09:18 PM   #1
jimbobminogue
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Aug 2012
London, Ontario
Posts: 9


When making wine coolers can you just siphon off you finished product and reuse the same yeast at the bottom? Do you need any yeast nutrient/energizer? If you can, how many times can it be repeated or is once the max?

 
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Old 09-30-2012, 09:54 PM   #2
Arpolis
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Jan 2012
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I have a yeast slurry of Lalvin 71B that I started on a white grape peach wine and is now at the bottom of a clearing skeeter pee wine. I plan to use it again on a mead coming up soon. It should work. However I will still use normal nutrient additions as I would with fresh yeast.
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Old 09-30-2012, 10:25 PM   #3
jimbobminogue
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Aug 2012
London, Ontario
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How exactly is that done if you are using it on a different receipe? Do you strain all the liquid off and then scrape it back into a carboy?

 
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Old 10-01-2012, 01:50 AM   #4
Arpolis
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Jan 2012
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There is a small amount of flavor that carries from recipe to recipe but when dealing with 5 gallons at a time it Is not much. I just use simple cheese cloth to strain out any pulp and then pour in the yeast cake when ready.
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Old 10-01-2012, 01:10 PM   #5
jlh42581
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Sep 2012
Bellefonte, PA
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You can either dump it right on top or then shake the hell out of the fermenter or you can yeast wash.

 
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