Repitching Yeast Revisited

I am really cheap and am trying to make wine out of table sugar and budget econo juice. I have lalvin 1116 and 1118 and some yeast nutrient. I have had some success in making --something-- juicy alcholic out of either of the above and noted especially peach juice seems to have a lot of organice matter. Anyway I wanted to not buy yeast again so I have a 2L bottle with some water, yeast, a bit of yeast nutrient and sugar in it. Whenever I want some yeast I take some out of the bottle and heat it up in the microwave to around 110F and put some sugar in there. and then toss it into the juice bottles. I make more buy adding the above heated amount to a secondary bottle with the sugar, yeast and nutrient batch and then dump it back into the original vessel. So I am thinking you need like 15-20% alcohol to kill harboured bacterii that I am collecting this way, and thus far I have not got that high, but intend to keep adding sugar every time the wine goes sour until hopefully it gets there this time. The 1118 peach after a week is showing some promise of becoming champane. I am hoping for $1-L Candian dollars.

-- -------------------------------------------- Matthew Suffidy - Ottawa, Canada

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