I have a batch nearly ready to rack off. Can I start a new batch by mixing the juice etc. right onto the trub and just stir things up? How many times can I do this before I end up with too much dead yeast in the fermenter?
How spent is the yeast? Did you make a high SG cider then ferment to completion. If so, the yeast may be too pooped to pop! If it's dry yeast and cost about a buck or so, why bother?
I do it all the time. Sometimes I take some of the trub out, since there is a LOT of yeast cells in there, and has in the past caused explosive fermentations
It's Wyeast 3068 and getting more is a real pain. One of these days I want to start doing yeast washing, but for the moment it's something I don't have time to do.
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