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    Repitching wine/yeast/lees?malolactic bacteria, slurry, that has gone through Malolactic Ferm. to inoculate a new batch in 6 months??

    As a beer brewer I do this all the time, not just with ale and lager yeasts but also with brettanonomyces 'wild' yeast, lacto, pedio and other funk or sour producing bacteria or wild yeasts. Sometimes I save slurry in the fridge, more often I brew the same day I bottle and pitch the cooled wort...
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