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Uses for residue after fermentation?
- Thread starter fugtruck
- Start date
Hi fugtruck - and welcome.
There can be active yeast in the lees or sediment and you can wash the sediment and harvest the yeast. Brewers frequently do this. A variation on that is to use the lees to ferment a wine made from lemon juice that goes by the name of "skeeter pee" . Because of the low pH of this wine the use of these lees means that the yeast will be fairly acclimatized to this environment, whereas if you were to pitch a fresh batch of yeast it may stall. What I have occasionally done is use the slurry as the yeast for a bread I am making. So it's not like adding the mash from a beer to the bread (about 1/4 C in 3 C of flour) but in this case the lees will have enough yeast to make my dough rise.
There can be active yeast in the lees or sediment and you can wash the sediment and harvest the yeast. Brewers frequently do this. A variation on that is to use the lees to ferment a wine made from lemon juice that goes by the name of "skeeter pee" . Because of the low pH of this wine the use of these lees means that the yeast will be fairly acclimatized to this environment, whereas if you were to pitch a fresh batch of yeast it may stall. What I have occasionally done is use the slurry as the yeast for a bread I am making. So it's not like adding the mash from a beer to the bread (about 1/4 C in 3 C of flour) but in this case the lees will have enough yeast to make my dough rise.
