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Old 02-02-2013, 10:25 AM   #1
Wagwag
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Jan 2013
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I brewed a cider, started a few weeks ago, when I racked I washed my yeast and have it stored in my fridge, about to start another brew tomorrow and want to use that yeast, how do I get these puppies going again?

 
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Old 02-02-2013, 10:28 AM   #2
Gear101
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Nov 2010
USA
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For a cider I normally just put it back in, no starter or anything.
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Old 02-02-2013, 12:44 PM   #3
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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Yup, just dump it onto the new batch you want to ferment.

 
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Old 02-02-2013, 02:46 PM   #4
jflongo
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Jan 2013
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Just make sure you pull it out tonight, and let it warm up to room temperature. Then you can decant it a little, swirl it around, and dump it in.

Also, what kind of yeast was it? If you made a very high alcohol cider, just remember that can stress your yeast out pretty good.

 
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Old 02-02-2013, 05:06 PM   #5
Wagwag
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Jan 2013
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Wyeast cider/mead yeast. It can handle up to 18% alcohol, and my last batch was 11%. Do you think it's too stressed out?

 
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Old 02-02-2013, 08:50 PM   #6
jflongo
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Jan 2013
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I'm sure it does stress it out, but will need some more yeast experts to chime in on that.

 
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Old 02-03-2013, 05:32 AM   #7
ColbyJack
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Nov 2011
Eagle River, Alaska
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You're good. Even the most stressed yeast can still turn out a great product for 2-3 generations (batches). Logically, that's how they get the same yeast varietal consecutively. FYI: aerate generously!!!

 
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Old 02-03-2013, 10:53 AM   #8
WilliamSlayer
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Yes, I've always heard not to use a yeast for more than 3-4 batches due to mutations.

 
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