I currently plate and slant the yeast that I use for beer brewing and stock about 4 slants of 5 strains of that stuff for easy stepped starters. Saves a boat load of money. I just ordered some liquid yeast from White Labs for my Malbec. Anything different with Wine Yeast that I
Should keep in mind or prohibit me from slanting this out too?
Do you think that I can just use the slants that I have for beer that are made with 1.040 wort as a medium? Maybe replace the wort with a juice?
Would I use the same process of doing a stepped starter?
Should keep in mind or prohibit me from slanting this out too?
Do you think that I can just use the slants that I have for beer that are made with 1.040 wort as a medium? Maybe replace the wort with a juice?
Would I use the same process of doing a stepped starter?