Comment on Ancient food are absurdly complicated.
sprite0@sh.itjust.works 5 days agoI 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!
LifeInMultipleChoice@lemmy.world 4 days ago
Let me know how it goes!
sprite0@sh.itjust.works 4 days ago
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.
LifeInMultipleChoice@lemmy.world 4 days ago
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. "
seriouseats.com/homebrewing-reusing-yeast-how-to-…
sprite0@sh.itjust.works 4 days ago
oh that’s pretty neat! This is going to cut my cost per gallon by a decent chunk that Côte des Blancs champagne yeast is not cheap but i’m also lazy so bought more instead of washing. Being able to stretch it even a few batches is cool. I checked it again just now and it’s going strong, too!