banannabiker
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- Aug 13, 2011
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I was just wondering what a person would do if no yeast were comercially available. Is there some way to keep a culture of yeast alive from one batch to another, kind of like you can do with bread yeast where (I've been told) you can save part of the dough and freeze it for your next batch. I guess you could take a sample during primary fermentation, freeze it, and then use it to start fermentation in another batch at a later time. Maybe this just isn't a workable idea, but I was just wondering if anyone knew of a way to work with a 'starter' yeast from wine batch to wine batch?