Reusing Lemonade Yeast

[JKC]

I have some very active Hard Lemonade fermenting. Followed the recipe in (This) thread. Thanks bknifefight

Anyway, I want to make some more after this batch and keep going indefinitely. I was wondering what some of the experienced brewers think of the idea of reusing the yeast (Lalvin EC-1118 Champagne yeast) from this batch. From want I understand some people find it difficult for the yeast to get going. I didn't. Just followed the instructions outlined in bknifefight post.
1) Would the yeast from this batch possibly make it more tolerant to the acidic nature of this lemonade?
2) Does it make sense just using it again?
3) If I transfer this batch to a secondary. Can I just and the ingredient's right on top of the remains left in the carboy? Or if I go this route of reusing the yeast should I pour the remains into a sterile container, clean and sterilize the carboy then start over?
Thanks

 

[mredge73]

Cold crash and rack finished lemonade to secondary/bottles/keg whatever.
Add new must directly on top, add in the warm part last so not to damage the yeast with thermal shock.
I don't think you will run into yeast autolysis issues until the yeast cake is 2-4 months old, but I would wash the yeast after every 2 batches anyway.
Old yeast does have a budding limit that slows reproduction and are more susceptible to mutations once you go beyond ~8 batches. This is a good time to replace your house yeast with fresh yeast or just keep it going in the name of science.

 

[JKC]

Ok perfect,
I was thinking I would mix all the ingredients (except new yeast) in a sterile bucket and let it set to room temp 75 F. Then pour on top of the remains left in carboy from first batch I just emptied. Keeps me from going through all the trouble of washing and sterilizing the carboy too.