Just read a thread about keeping a yeast starter and it not working well in the new brew and remembered a thought I had a while back.
I was about to start off a new ferment just as I was also racking another wine off from the first ferment. Why not use the yest from this to start the second wine, what can go wrong? I'm oft guilty of over thinking things and this though occurred:
Since the yeast cells multiply so quickly there must be a sort of natural selection. i.e the cells that survive like this level of sugar, acidity and temp etc. If you then pitch this in to another wine where one or more variables differ from the original wine have you reduced the chance of a good ferment. In other words do you start with a group of yeast cells with a more tuned tolerance compared to using a fresh pack of yeast? Or do you start with the best and healthiest cells?
Any thoughts?
Paul.
I was about to start off a new ferment just as I was also racking another wine off from the first ferment. Why not use the yest from this to start the second wine, what can go wrong? I'm oft guilty of over thinking things and this though occurred:
Since the yeast cells multiply so quickly there must be a sort of natural selection. i.e the cells that survive like this level of sugar, acidity and temp etc. If you then pitch this in to another wine where one or more variables differ from the original wine have you reduced the chance of a good ferment. In other words do you start with a group of yeast cells with a more tuned tolerance compared to using a fresh pack of yeast? Or do you start with the best and healthiest cells?
Any thoughts?
Paul.
