Actually,I am currently conducting an experiment related to your question
....I am re-useing the 'settlings' from a 75L turbo/sugar wash...adding
increments of relatively high (weak) SG sugar/water back to the original
yeast....looks good so far...cant be sure what the result is ,as far as
'un-desirables',until I distill...wish me luck!!...:>)
>From: "Wil" <wbg_us@...>
>Subject: [new_distillers] Long live the Yeast!
>Date: Fri, 23 May 2003 20:42:45 -0000
>I know from Sourdough bread making experience that it is possible
>to "Innoculate"(SP) a new batch of dough with a dose of yeast
>from a previous batch and keep the strain going almost
>indefinately. Is this possible in fermentation as well, or does the
>demise of the yeast during alcohol production deplete it to the
>point that it is more advantagious to just go with fresh yeast each
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