I saved the cider yeast “trub” . I want to use it for another batch . However, it was treated with potassium sorbet. Can it be used or is the “trub” junk. My guess is junk.
Cider yeast potassium sorbet and reusing yeast
- Thread starter Knoah
- Start date
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Sounds delicious, but maybe a bit salty for a palate-cleansing dessert.
Assuming that you meant sorbate, my understanding is that it stops yeast growth but doesn't actually kill the yeast. So it's possible that the yeast will be able to wake up when the sorbate left in the cake is diluted with fresh juice. Next time rack before you stabilize.
Not recommended. The sorbate damaged some of the yeast and that will likely cause off flavors.
Not gonna risk it . Next time rack before the “sorbet”. Thanks
