Comment on Ancient food are absurdly complicated.
LifeInMultipleChoice@lemmy.world 5 days agoAlso once you have yeast going, keep that shit. It’s easy enough to do for yogurt, beer, wine, and bread with some extra steps.
Shit once wine is fermenting you can usually just take some of it say 1/10th, sit it aside mash more grapes and throw it in and that fermentation will take hold on the new sugars and keep going. Beer shouldn’t been any different there. Bread starters you have to feed, but if you are making bread daily or a few times a week it’d be easy to keep.
Want to make yogurt, the easiest way it to buy yogurt, and use the end of it to start your batch.
I have to rack a bunch of hooch tonight and start a new batch and i’m going to try this thanks for the advice. i have looked into washing the yeast but it never occurred to me to just toss the few extra cups i get after racking into the next batch.
i switched to raw sugar and made invert sugar with that and it’s the most active batch of yeast i have seen yet so i think it should work well!
Let me know how it goes!
it’s looking good! I poured my juice and some invert cage sugar right into the lees in the primary and about 12 hours on i can see bubbles so it looks like it started! Pretty cool if it takes this will be the first alcohol I have made without directly tesring a yeast packet.
i wonder how many times i can do this before the primary needs to be sanitized.
You should be able to just poor a bit out, clean your equipment and put it back in and keep going
"Modern commercial brewers reuse yeast for several fermentations, often up to 40 or 50 batches, usually by pumping yeast directly from the bottom of one cylindroconical fermenter into the next. "
Takapapatapaka@lemmy.world 5 days ago
Clearly it’s some kind of [perpetual stew] (en.wikipedia.org/wiki/Perpetual_stew?wprov=sfla1) of yeast, which would make a good name for an obscure local band of extreme metal