"Priming" fermentation?

[StefanK]

Hello guys, I'ts been a while since my last post.

Only yesterday I could start fermenting stuff again, started a Trójniak.

My question goes like this:

Could I start fermentation in another batch of mead by taking a sample of a well active fermenting mead and dropping it into a virgin, non-fermented must? When in full fermentation, the must is exploding with yeast.

Would it work? I know beermakers used or use dormant yeast from the bottom of fermentors, and that It can also be stored. But what about pretty active yeast??

 

[RachmaelBenApplebaum]

It would work, I don't know about getting the proper cell count in the pitch, but it would work. Look in to "continuous fermentation", some commercial meaderies do it. I'm sure you could pull it off at home but bear in mind that people who do continuous fermentation have to take samples to ensure that the yeast isn't mutating too much from batch to batch in order to maintain product consistency.