Saving yeast

[Drewed]

I have a batch of cider that is just about ready to rack into the secondary fermenter. It has a lovely couple of inches of yeast and apple droppings at the bottom. Could I scoop this up in a mason jar and store in the fridge until fall and the next batch of fresh cider?

 

[thaymond]

You can. It would be best to make a intermediate batch or two in between, just to keep the yeast happy and healthy. That's what I do. I'm on the same wlp002 for the last 3 years.

 

[bernardsmith]

You can. It would be best to make a intermediate batch or two in between, just to keep the yeast happy and healthy. That's what I do. I'm on the same wlp002 for the last 3 years.

Do you wash the yeast or simply use the slurry, perhaps decanting most of the liquor before pitching?

 

[thaymond]

Do you wash the yeast or simply use the slurry, perhaps decanting most of the liquor before pitching?

I'll empty my carboy leaving .5 gallon or less left, just to provide a medium for the yeast. I'll split between 2 or 3 pint mason jars. I'll use one jar per batch. I decant most liquid before I pitch, close the jar, swirl it all up, then pitch it in the next batch. I'll save the other 1 or 2 pints of slurry for other batches. If it is old, I'll decant the old liquid, and top off with juice as a starter, and very loosely close the jar to allow for burping. Then I'll pitch when it clears, or continue to store in the fridge.