Saving a yeast cake

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WiscoMan

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I just bottled some cider and have a yeast cake with about 3/4 inch of cider still on top of it. I know people save yeast cakes but my question is about the cider still on top of the yeast.

I believe I got a lot of oxygen into the remaining cider and am wondering if that will have any affect if I were to pitch this yeast/cider into another batch?

What would be the best way to save this yeast?

Thanks
 

cram

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You can pour it in a sanitized mason jar and keep it in the fridge for a few months. Try to fill up the jar to limit head space. I've done this with wine yeast from apfelwein on occasion and it works fine. The next batch will likely take longer to get started (maybe three to four days) but it should work fine if you're patient.
 
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