 Rank: Junior Member Groups: Registered
Joined: 5/11/2009(UTC)
Posts: 22
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"Ok, fermentation has finished. The low wine is not completely clear but closer to an off clear to sort of cloudy color. There is 5/8 of an inch of the sediment left in the bottom of the fermenting bucket. Can this sediment be reused? Here is an excerpt from ""Mothers Alcohol Fuel"" that talks about reusing this sediment.
""Batch fermentation.""Fermentation time periods similar to those possible with continuous processes can be attained by using high concentrations of yeast in batch fermentation. The high yeast concentrations are economically feasible when the yeast is recycled. Batch fermentations of unclarified mash are routinely accomplished in less than 30 hours.""
Can we do this? Is it being done now by any of you guys out there? And to what advantage is it? Is it really faster?"
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Hi Mark,
Re-use of the yeasts is very common. I do it all the time esp. with grains.
However, it sounds like you did a sugar wash, and if you used turbo yeast, then I wouldn't recommend thier re use. They are a fast and special blend for use with the additives, yeast nutrients, ph buffers,etc.
If you want to pursue this route, I would recommend a champagne yeast like EC 1118. You will need to add yeast nutrients, acid or ph buffers, DAP and such. You could reuse the turbo yeast by boiling them to kill them, and they make good nutrients. Just wouldn't be worth that hassle to me.
By the way, your fermented sugar is called a wash. If you strip it fast, collecting all for a later spirit run, those strippings are your low wines.
And yes, the high concentration of yeasts will make for a quicker ferment."
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Rank: Junior Member Groups: Registered
Joined: 5/11/2009(UTC)
Posts: 22
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"Thank you Mtnwalker. I am very new to this so the semantics are getting confused... Yes, it is a sugar wash, and yes it is a turbo yeast pack. It seems that a lot of items are left out in the articles I read. Well, until I get better at this wash, stripping, wine, Lee's, heads, tails ... jargon. then I will worry about using or re-using the waste at the bottom of my fermenting bucket. Thanks for the help. and stay tuned for more questions as I delve into the ""spirit world""
Mark"
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