Question:
“What is the process for storing and reusing a successful yeast starter?”
Paraphrased for brevity

Answer:
In practice it is really simple, just take the remains, that is the sediment and remaining juice on the bottom of a successful fermented batch of hard cider and store it in the fridge, when ready add some fresh juice (which will naturally contain sugar) and start the process again just as in the videos.   Yeast Starter

I have successfully reused sediment that was around six weeks old; I have no idea what the limits are though.

The really cool thing about this process is that you can play around generating various yeast starters, just as in the Natural Yeast Starter Experiment until you get one that produces a really good hard cider then keep reusing that particular starter over and over again, each new batch effectively producing a new Yeast Starter for the next.  Each time you do so the yeast starter can actually get more concentrated and in greater quantity depending how large a batch of cider you make and how much sediment you keep.   Due to this I have found that second or third generation yeast starter can actually work better than the first!

Even at that point the fun and experimentation can continue, try different hard cider recipes i.e. use combination’s of different fruit juices to create really unique results.  My personal favorite is to add about 20% redcurrant juice to the mix and call it Red Apple Cider!  Lovely…

This entry was posted on Saturday, October 10th, 2009 at 12:35 pm and is filed under Cider Recipes, Cider Yeast Starter, Hard Cider Recipes, Hard Cider Yeast, Homemade Cider, Make Hard Cider, Uncategorized, Yeast Starter. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a reply

Name (*)
Mail (will not be published) (*)
URI
Comment