I don't mean using natural yeasts from the environment. I'm wondering how feasible would it be to grow a continual yeast culture to use for my mead batches. Isn't this what the people who sell us yeast do?
If I settled on 2 or 3 yeast cultures that I really like couldn't I buy some of these and set them up to continually grow? I imagine that it would be similar to making a yeast starter. The only difference would be that you'd have to keep adding fruit juice or sugar to keep it alive (and taking out some yeast every time you add food so it doesn't get huge). Would I have to rack it from time to time?
Has anyone tried this? Are there any materials on this subject?
(edited to add a question)