Evening-

I just racked off 500ml of pure yeast from the bottom of my 15 gallon
demi. I've let it settle out in the fridge and I'm tempted, since I
like the taste of this batch, to repitch it into the next 15 gallons of
Chard.

Any pitfalls I should be aware of before I do this? Anyone care to
warn me off for something I'm not seeing?

Thanks much!

Jason

Should work fine. What you can do if you are making sequential batches is
to rack the last wine and start the new wine right on top of the old lees.

Ray

wrote in message
ups.com...
Evening-

I just racked off 500ml of pure yeast from the bottom of my 15 gallon
demi. I've let it settle out in the fridge and I'm tempted, since I
like the taste of this batch, to repitch it into the next 15 gallons of
Chard.

Any pitfalls I should be aware of before I do this? Anyone care to
warn me off for something I'm not seeing?

Thanks much!

Jason

I am really cheap and am trying to make wine out of table sugar and
budget econo juice. I have lalvin 1116 and 1118 and some yeast nutrient.
I have had some success in making --something-- juicy alcholic out of
either of the above and noted especially peach juice seems to have a lot
of organice matter. Anyway I wanted to not buy yeast again so I have a
2L bottle with some water, yeast, a bit of yeast nutrient and sugar in
it. Whenever I want some yeast I take some out of the bottle and heat it
up in the microwave to around 110F and put some sugar in there. and then
toss it into the juice bottles. I make more buy adding the above heated
amount to a secondary bottle with the sugar, yeast and nutrient batch
and then dump it back into the original vessel. So I am thinking you
need like 15-20% alcohol to kill harboured bacterii that I am collecting
this way, and thus far I have not got that high, but intend to keep
adding sugar every time the wine goes sour until hopefully it gets there
this time. The 1118 peach after a week is showing some promise of
becoming champane. I am hoping for $1/L Candian dollars.


--
--------------------------------------------
Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
--------------------------------------------

wrote:
Evening-

I just racked off 500ml of pure yeast from the bottom of my 15 gallon
demi. I've let it settle out in the fridge and I'm tempted, since I
like the taste of this batch, to repitch it into the next 15 gallons of
Chard.

Any pitfalls I should be aware of before I do this? Anyone care to
warn me off for something I'm not seeing?

Thanks much!

Jason

Yes,contamination and mutation.

In brewing circles it's common to re-pitch yeast from one batch to
another or to save yeast for future use, but the yeast can cost $6 - $7
US with the other ingredients costing $10 - $25.

Wine yeast are more like $1 - $1.50 US and the other ingredients are
more expensive. Is it really cost effective to keep pitching the same
yeast? One ruined batch can wipe out years of savings.

If you really want to do this, I would suggest an acid wash of the
yeast before pitching it into the next batch or storing it.

Andy

Nothing wrong with cheap. Wild fruit is good for that condition - free. I
would suggest you check out Jack Keller's recipes for Welch's frozen grape
concentrate. I have made really excellent white wine with it. About $0.90
per bottle.

Ray

"Matthew Suffidy" wrote in message
t.ca...
I am really cheap and am trying to make wine out of table sugar and budget
econo juice. I have lalvin 1116 and 1118 and some yeast nutrient. I have
had some success in making --something-- juicy alcholic out of either of
the above and noted especially peach juice seems to have a lot of organice
matter. Anyway I wanted to not buy yeast again so I have a 2L bottle with
some water, yeast, a bit of yeast nutrient and sugar in it. Whenever I want
some yeast I take some out of the bottle and heat it up in the microwave to
around 110F and put some sugar in there. and then toss it into the juice
bottles. I make more buy adding the above heated amount to a secondary
bottle with the sugar, yeast and nutrient batch and then dump it back into
the original vessel. So I am thinking you need like 15-20% alcohol to kill
harboured bacterii that I am collecting this way, and thus far I have not
got that high, but intend to keep adding sugar every time the wine goes
sour until hopefully it gets there this time. The 1118 peach after a week
is showing some promise of becoming champane. I am hoping for $1/L Candian
dollars.


--
--------------------------------------------
Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
--------------------------------------------

As it turned out, it was a total failure. I put the yeast in a 1
gallon starter and it's been sitting there for a week- no movement.

I broke down on the 2nd day and pitched new yeast- and everything is
cranking just fine now.

Oh well, at least the plants will be happy soon....

Thanks for the warnings!