user 36973
owner, winemaker
- Joined
- Jun 13, 2017
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The topic occasionally comes up about re-using yeast from one batch of wine to another. While it can be done successfully at low alcohol levels, it becomes more problematic toward the end of fermentation as the increasing ethanol concentration affects the yeast. I found this concise sketch and explanation in the June 2019 Wine Business Monthly that shows some of the changes to the yeast cell wall in response to ethanol.
