Re: [new_distillers] Keeping a wash going
- Keep it covered with liquid at all times. Keep it cool to keep it longer.If you want to use immediately, just pour your new wash (at proper temp and aerated) right on top of the yeast cake. Be prepared for a fast violent fermentation.If you want to save it, just store it in sterile empty bottles in the fridge. I use beer bottles and crown caps, but have used 1/2 gallon jugs with screw tops. Lasts for months up to maybe a year, but the longer, the less active it gets and it may require making a yeast starter.Note, this only works with viable yeast and clean washes. Most folks making sugar washes don't make clean washes, they count on adding enough yeast to overpower any other microbes, and they distill ASAP so that any other microbes don't have time to work. I wouldn't try re-using a yeast cake unless the original wash had at least been pasteurized, if not actually boiled.Also, viability of yeast goes down when they get stressed. For this reason, I wouldn't bother trying to re-use yeast if the wash was over 10% ABV, the yeast will simply be too stressed to keep going another wash, at least without adding off flavors.If these last two paragraphs throw your wash out of the game, try yeast ranching. Basically you make a clean yeast starter to grow yeast, not make booze. This starter you can save, multiply, or use to your hearts content.----- Original Message -----From: goodneighbor69Sent: Tuesday, February 03, 2009 8:08 PMSubject: [new_distillers] Keeping a wash going
is there a way to keep a wash going after its done? or really save
some yeast. if i have a sugar wash and i rack it in a cool place the
yeast becomes dormant? can i re pitch this? if so how long will it
stay dormant in this wet state? or is it dead by then? could i rack
early while there is still a colony?