second slurry?

[countrygirl]

when i racked my blackberry tonight, it had cleared alot from the first racking...there was still alot of sludge in the bottom...anyone ever use a "seconds" slurry to make skeeter pee?
the first batch was so good with the blackberry starter, i was wondering if it would be worth it to try and freeze this slurry for another round sometime soon?

 

[Julie]

I'm not sure you would have enough yeast in there.

 

[midwestwine]

If its fermented dry they might be all dead

 

[countrygirl]

gotcha! makes sense! it just looked so good and thick, i wondered...however, i did keep the slurry from the beaujolais i racked tonight, too. there wasn't much and it was MUCH thinner than the blackberry. this is probably typical of a kit slurry? it was dry too...maybe i shouldn't keep it either?

 

[Torch404]

add a little warm sugar water and see if you get some bubblin

 

[countrygirl]

add a little warm sugar water and see if you get some bubblin

i've put them in the freezer, but i will try this before i just throw them out! thanks

 

[Arne]

Think about why you add the sorbate. All the yeast is not dead, some is left that is just resting. I have learned this the hard way. There is another post in the beginners forum where the fellow added some sugar to his bottled wine after a year. Shoulda sorbated it too, hard on the wine supply and watch out for the corks when you open the wine cellar door. lol Arne.