Originally Posted by amandabab
I think your confusing the purpose of a wine primary and a beer primary fermentor. A primary slurry is never going to be stressed.
Its oxygen rich, accustomed to an alcohol enviroment and just finished it's replicating stage.
Its the healthiest yeast possible.
Not so! A primary slurry is often stressed, and sometimes creates H2S even. In primary, a wine may go from 1.100 to 1.010 or even lower. Most wine primaries have the wine removed from the lees at 10-12% ABV, so that right there is one reason to not reuse wine yeast.