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second slurry?

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countrygirl

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when i racked my blackberry tonight, it had cleared alot from the first racking...there was still alot of sludge in the bottom...anyone ever use a "seconds" slurry to make skeeter pee?
the first batch was so good with the blackberry starter, i was wondering if it would be worth it to try and freeze this slurry for another round sometime soon?
 

Julie

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I'm not sure you would have enough yeast in there.
 

countrygirl

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gotcha! makes sense! it just looked so good and thick, i wondered...however, i did keep the slurry from the beaujolais i racked tonight, too. there wasn't much and it was MUCH thinner than the blackberry. this is probably typical of a kit slurry? it was dry too...maybe i shouldn't keep it either?
 

Torch404

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add a little warm sugar water and see if you get some bubblin
 

Arne

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Think about why you add the sorbate. All the yeast is not dead, some is left that is just resting. I have learned this the hard way. There is another post in the beginners forum where the fellow added some sugar to his bottled wine after a year. Shoulda sorbated it too, hard on the wine supply and watch out for the corks when you open the wine cellar door. lol Arne.
 

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