Molineux
Active Member
Right, make your wine mixture(Lets say concentrated grape juice, sugar, wine yeast), ferment until almost all sugar is converted then siphon it off into a secondary container leaving the sediment and an inch or so of the almost finished wine.
Add another batch of the original recipe (minus the yeast) to the container with the sediment and almost finished wine. Stir the whole thing up and leave.
Would the yeast in the sediment and leftover wine multiply to ferment the newly added mixture?
Just wondering. :thumb:
Add another batch of the original recipe (minus the yeast) to the container with the sediment and almost finished wine. Stir the whole thing up and leave.
Would the yeast in the sediment and leftover wine multiply to ferment the newly added mixture?
Just wondering. :thumb:
