Reusing yeast from Hard Lemonade

[Wronguy]

Hi I currently have a batch of hard lemonade going in which I used Champange yeast. I used yeast energizer, and was wondering when this batch is done can I justy siphon off the lemoade and add a new batch on top of yeast cake using the full yeast cake without adding nutrients again.

Thanks

 

[cvstrat]

Yeah should be great. The yeast will be more ready than ever to go to work.

 

[Yooper]

I would say that I wouldn't. It's a very acidic must and a very tough ferment. When in doubt, don't!

If you've ever tasted wine lees, you won't want to reuse them. Wine yeast is like $.79/pack, so it's worth buying new.

 

[Zamial]

I just made up a batch of "Skeeter Pee" (Google if you like) and the directions specifically talk about how hard it is to ferment lemon/lemonade type drinks because of the low nutrients and high acidity. It also has a high probability of developing a sulfur dioxide problem (it will smell like rotten eggs).

GL