Sign up ×  I'll make a cider with Lalvin EC-1118, but I want to
know if there's a chance to harvest the yeast cake after
fermentation. Normally, I don't have problems reusing ale yeast,
but this champagne yeast I don't have clue if the wash process
is the same.  share|improve this question  1 Answer 1  up vote 1
down vote accepted  I have not made any cider yet, but there
should be no problem in reusing the yeast with one exception:
If you have so much fermentables that the cider would finish
sweet, you have killed the yeast, so that the cake only contains
dead yeast (I am thinking of having a potential alcohol level
that is higher than what the yeast can tolerate). Most yeasts
can tolerate up to 12%, but I have seen yeasts up to 18% and
heard of some above that. (Your yeast tolerates up to 18%
according to )  The downside of reusing the yeast of a wine,
mead or cider might be that the yeast is getting stressed by the
alcohol.  I suggest that you simply try it and see if you get
good results (which is what m