Jonny69
Regular.
- Joined
- Jun 21, 2012
- Messages
- 326
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I've got a few gallons of cider on the go from this year's windfalls, all fermenting on their natural yeast. The apples in one of them can only be described as absolutely rank, so I'm expecting a pretty good cider out of that gallon. I'd quite like to re-use the yeast out of that one because it's probably teeming with all manner of desirable nasties. Do I have to re-use it immediately or is there a way of storing a yeast cake? Like if I were to decant the yeast after racking into a sanitised beer bottle with a bit of residual cider over the top and seal it up with a crown cap, I have no idea if it will sit dormant like that or if the yeast eventually dies.