Reusing M02 cider yeast?

[t1m1]

Is it worth to try?

I have one batch of apple cider (made of fresh squeezed fruit apple juice) in my fermentation bucket and want to make another one after, with same yeast, like when making beer. Is it reliable?

How long to keep it in? 1 week? Is it recommended to cold crash it after?

I plan to finish fermentation, cold crash it, move to another vessel, kill all remain yeast with "No ferm", sweeten it with the same apple juice and do force carbonation it in keg... After that, beer gun and bottles.

Thank you very much for your answer.

 

[madscientist451]

Should work fine; I usually ferment cider about 50F-58F, leave it in the primary for a month then rack it off to a secondary and let it clear by itself. If I have more juice, I just dump it in the previous carboy on the existing yeast cake. Frozen apple juice concentrate works good to sweeten the fermented cider, and you won't change your ABV as much compared to using juice.

 

[t1m1]

I don't really know where to buy frozen apple juice concentrate in Croatia.

Do you have an idea for some other kind of unfermentable sweetener?

Temp of my cider should be around 68F for 10 days and cold crash aft