That darn curiosity thing.
I've never made a 2nd wine AND I wondered if freezing would affect active yeast. I freeze bread dough so my initial thought was it shouldn't be a problem.
I froze the pulp from a batch of wild blackberry/elderberry for 2 weeks. Thawed overnight and mixed everything yesterday morning with no additional yeast.
No surprise - it worked. And actually it tastes pretty darned good, that WAS a surprise.
After 30 hours it had a hard cap and went from 1.090 to 1.050. The huge drop wasn't unexpected considering it had a huge colony of yeast. Might be transferring to secondary tomorrow.
I've never made a 2nd wine AND I wondered if freezing would affect active yeast. I freeze bread dough so my initial thought was it shouldn't be a problem.
I froze the pulp from a batch of wild blackberry/elderberry for 2 weeks. Thawed overnight and mixed everything yesterday morning with no additional yeast.
No surprise - it worked. And actually it tastes pretty darned good, that WAS a surprise.
After 30 hours it had a hard cap and went from 1.090 to 1.050. The huge drop wasn't unexpected considering it had a huge colony of yeast. Might be transferring to secondary tomorrow.
