Harvest Yeast from Apfelwein for Beer? Vise versa?

[Husher]

Hi have a batch of applewine I recently transferred to secondary. I left the trub and some juice in the primary with the plan to clean it out when I have more time. For now it's capped with a carboy bung. All the yeast is under the liquid, and I'm sure there's a few inches of CO2 in there blanketing it.

And then I started thinking about washing and reusing the yeast since this is my second batch with Nottingham ale yeast. The sticky was very helpful with the visuals. So I think I'll give it a try.

BUT, I have three questions:

1) Can the yeast harvested be reused on anything, or if used for apple-wine, then stick to that for reuse. What about dry hopping, etc. or different styles of beer? Could I use the yeast on both IPAs, or Dark brews (I'm using canned beer kits and they all use the same yeast anyways. This will hopefully be another marginal improvement that may lead to better yeasts if I can reuse.

2) How can I ensure that I'm not adding TOO much yeast when reusing? Do we use the small mason jars because they're an appropriate amount for a 5 gallon batch? If I use 6 gallon, will it make a difference? If I add twice as much, will it be bad? FYI If it matters, I tend to keep things in the primary for months.

3) Is there a limit to the number of times you can reuse a yeast before needing fresh stock?

 

[COLObrewer]

1)The yeast will likely have some mutantion from fermenting fructose instead of maltose, other than that it will work. I'd try it.
2)Make a starter with the yeast and use mrmalty or some other yeast calculator to get the correct amount of yeast until you have enough experience to guess like I do.:rockin:
3)No limit as long as it keeps working and has the profile you desire, if you want to reduce the amount of mutation, save samples of the initial yeast and make starters from it.
Welcome to the world of yeast mongering.