I've got a batch of strawberry finishing up it's primary fermentation, and I wanted to use the lees to start a batch of Skeeter Pee while the yeast is still kicking. However, I'm leaving for a week in Cali here in a couple days and will not be able to start another batch.
Would it be possible to freeze or just chill the lees and yeast to keep it alive for 10 days while I'm out of town?
Making Live Yeast Dormant?
Started by
KY Rob
, Jul 05 2012 05:45 PM
2 replies to this topic
#1
KY Rob
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Posted 05 July 2012 - 05:45 PM
"In Wine there is wisdom. In Beer there is strength. In water there is bacteria" ~ German Proverb
#2
saramc
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Look Out Ernest & Julio
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Posted 05 July 2012 - 06:08 PM
Rob, I did exactly that. Pulled the lees while they were greater than 1.010, put them in an airtight jar and put them in the refrigerator, the lower temp the better. Mine chilled for 12 days, no issues and were from a batch of raspberry mead. Once ready to use for your SP, bring them out warm them up and feed them with a sugar source to make sure they are up and going and you are OFF.
Have fun in CA! Want me to drive over to your house and pick all your blackberries?
Have fun in CA! Want me to drive over to your house and pick all your blackberries?
~Sara~ Made 71.5 gallons of wine in 2011--my first year in winemaking & I loved every minute of it!!
Amateur Winemakers Of Louisville: http://www.facebook....37454883025144/
Amateur Winemakers Of Louisville: http://www.facebook....37454883025144/
#3
KY Rob
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Posted 05 July 2012 - 07:14 PM
Have fun in CA! Want me to drive over to your house and pick all your blackberries?
I was just getting ready to post something about that on our page. This weekend is going to be prime picking for the blackberries, there's already more ripe then I can pick. I'll be out there for the next 3 mornings and afternoons if you want to come out just text me.
"In Wine there is wisdom. In Beer there is strength. In water there is bacteria" ~ German Proverb
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