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
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