if yeast is living why not just save the yeast sediment from the
bottom of the vessel and use it in the next batch?

--
billb

Because yeast dies, which and forms the sediment at the bottom of the vessel
and if the wine left to long on the sediment then the wine smells and tastes
of compost.

"billb" > wrote in message
news:jrxuc.3821$lL1.1828@fed1read03...
> if yeast is living why not just save the yeast sediment from the
> bottom of the vessel and use it in the next batch?
>
> --
> billb
>
>

On 5/31/04 6:46 AM, in article cOFuc.190$vQ3.13@newsfe3-gui, "alan
williamson" > wrote:

> Because yeast dies, which and forms the sediment at the bottom of the vessel
> and if the wine left to long on the sediment then the wine smells and tastes
> of compost.
>
> "billb" > wrote in message
> news:jrxuc.3821$lL1.1828@fed1read03...
>> if yeast is living why not just save the yeast sediment from the
>> bottom of the vessel and use it in the next batch?
>>
>> --
>> billb

On the other hand, the sediment from a fresh fermenting primary works
great. I often do this to make "second" wines with fruit pulp and sediment.

"alan williamson" > wrote in message
news:cOFuc.190$vQ3.13@newsfe3-gui...
> Because yeast dies, which and forms the sediment at the bottom of the
vessel
> and if the wine left to long on the sediment then the wine smells and
tastes
> of compost.
I was not aware that it actually =died=; I thought it just went into
dormancy, awaiting the correct conditions to bring it back to "life".
> "billb" > wrote in message
> news:jrxuc.3821$lL1.1828@fed1read03...
> > if yeast is living why not just save the yeast sediment from the
> > bottom of the vessel and use it in the next batch?
> >
> > --
> > billb
> >
> >
>
>

It forms a composed of decomposing matter, hence the terrible smell and
taste when the
wine is left to long on the lees.

If the object is to save money by not purchasing another packet of yeast
then a better method
would be to only use a quarter of a packet of yeast in a starter solution
of sugar in a small glass
bottle with a cotton wool stopper, 24 hours before you start off your wine.

"Bob" > wrote in message
hlink.net...
>
> "alan williamson" > wrote in message
> news:cOFuc.190$vQ3.13@newsfe3-gui...
> > Because yeast dies, which and forms the sediment at the bottom of the
> vessel
> > and if the wine left to long on the sediment then the wine smells and
> tastes
> > of compost.
> I was not aware that it actually =died=; I thought it just went into
> dormancy, awaiting the correct conditions to bring it back to "life".
> > "billb" > wrote in message
> > news:jrxuc.3821$lL1.1828@fed1read03...
> > > if yeast is living why not just save the yeast sediment from the
> > > bottom of the vessel and use it in the next batch?
> > >
> > > --
> > > billb
> > >
> > >
> >
> >
>
>

"alan williamson" > wrote in message
news:YRMuc.1405$uQ3.437@newsfe4-gui...
> It forms a composed of decomposing matter, hence the terrible smell and
> taste when the
> wine is left to long on the lees.

That sounds like lees from a red fermentation. Typically, there is a lot of
vegetal material present in red wine lees, and it can easily go "reductive"
on you, producing hydrogen sulfide (rotten egg smell) and worse.

OTOH, if the juice of white grapes has been carefully clarified to exclude
fruit solids and other stuff from the field prior to fermentation, the lees
will be nearly pure yeast. The decomposition products from dead yeast can
greatly improve the flavor and mouth feel of wine aged in its presence. The
French anthropomorphise the effect, claiming that the yeast lees "feed the
wine". My experience tells me that long sur lie contact is very good on
some varietals - notably Chardonnay, Pinot Blanc and Gewurtztraminer.

Tom S

It does not matter if its white, red or pink.

Why not leave the wine on the lees or sediment for a year and improve your
end wine no end.

If yeast entered a dormant state then all you would need is a small drop of
old wine to begin the fermentation of a new wine.

I don't believe either of the about is recommended.

The yeast is in a CATCH 22 situation, the more sugar there is, the more
alcohol produced, the higher the alcohol level the less the yeast survive.
Different yeast strains have different alcohol tolerances.

Next you make white wine leave a small amount of wine on the sediment and
watch it darken then smell and taste it, you will know.


"Tom S" > wrote in message
. com...
>
> "alan williamson" > wrote in message
> news:YRMuc.1405$uQ3.437@newsfe4-gui...
> > It forms a composed of decomposing matter, hence the terrible smell and
> > taste when the
> > wine is left to long on the lees.
>
> That sounds like lees from a red fermentation. Typically, there is a lot
of
> vegetal material present in red wine lees, and it can easily go
"reductive"
> on you, producing hydrogen sulfide (rotten egg smell) and worse.
>
> OTOH, if the juice of white grapes has been carefully clarified to exclude
> fruit solids and other stuff from the field prior to fermentation, the
lees
> will be nearly pure yeast. The decomposition products from dead yeast can
> greatly improve the flavor and mouth feel of wine aged in its presence.
The
> French anthropomorphise the effect, claiming that the yeast lees "feed the
> wine". My experience tells me that long sur lie contact is very good on
> some varietals - notably Chardonnay, Pinot Blanc and Gewurtztraminer.
>
> Tom S
>
>

"alan williamson" > wrote in message news:<VQYuc.81

$vK4.47@newsfe5-win>...
> It does not matter if its white, red or pink.
>
> Why not leave the wine on the lees or sediment for a year and improve your
> end wine no end.
>
> If yeast entered a dormant state then all you would need is a small drop of
> old wine to begin the fermentation of a new wine.
>
> I don't believe either of the about is recommended.
>
> The yeast is in a CATCH 22 situation, the more sugar there is, the more
> alcohol produced, the higher the alcohol level the less the yeast survive.
> Different yeast strains have different alcohol tolerances.
>
> Next you make white wine leave a small amount of wine on the sediment and
> watch it darken then smell and taste it, you will know.
>
>

Well, there has to be some dormant yeast, otherwise why do we have to
go to all the trouble of preventing refermentation of wines with
residual sugar in the bottle?

Pp

That because the alcohol as not been reached a high enough level to kill off
the yeast, I found the hard way that refermentation mostly happens when I
bottle the wine during the winter months. When the warmer weather comes
during the summer the yeast reactivates cause further fermentation so to
prevent this happening I don't bottle the wine until it as passed through
all four seasons at least once (red wine at least twice). This was good
advice giving to me by a nation wine tasting judge.

The best wine take time to perfect, rushing a wine means adding more
chemical or filtering which removes some of the taste.

"pp" > wrote in message
om...
> "alan williamson" > wrote in message
news:<VQYuc.81
>
> $vK4.47@newsfe5-win>...
> > It does not matter if its white, red or pink.
> >
> > Why not leave the wine on the lees or sediment for a year and improve
your
> > end wine no end.
> >
> > If yeast entered a dormant state then all you would need is a small drop
of
> > old wine to begin the fermentation of a new wine.
> >
> > I don't believe either of the about is recommended.
> >
> > The yeast is in a CATCH 22 situation, the more sugar there is, the more
> > alcohol produced, the higher the alcohol level the less the yeast
survive.
> > Different yeast strains have different alcohol tolerances.
> >
> > Next you make white wine leave a small amount of wine on the sediment
and
> > watch it darken then smell and taste it, you will know.
> >
> >
>
> Well, there has to be some dormant yeast, otherwise why do we have to
> go to all the trouble of preventing refermentation of wines with
> residual sugar in the bottle?
>
> Pp