Re-using wine yeast

[full malty]

I've got 2 gallons of apple and ginger wine fermenting in Demijohns. Is it possible to re-use the yeast from the wine 'primary' in the same way one does when making beer ?

[deadlydes]

it sure is.
you just have to think about the colour since wine lees often have a strong colour but if you are making a similar colour or darker wine its fine

[Reg]

A sample of live yeast in a starter of whatever you will be brewing next will usually establish itself in around 48 hours. It can then be kept in the fridge under the fermented out starter wort for up to a month before it begins to accumulate a large proportion of dead yeast.

When reusing the yeast just check the colour. "If it's fawn bring it on, it it's brown put it down."

If the starter wort is relatively fresh it can simply be shaken and added to the main wort. If there is a large proportion of brown dead yeast, then resample and restart the yeast in the same way as before.

Reg