StillSmart

Right .....we add say 50g of yeast to a wash and the cells multiply with the help of a nutrient and convert the sugar in the wash into alcohol........I'm guessing from here on
When there's no more sugar to convert to alcohol, they flocculate and sink to the bottom.
Question one- the yeast cells are not dead are they? ( I've seen the thread on reusing/harvesting which would seem to suggest that the yeast cells have multiplied 4 fold then gone into hibernation)
Or........when they have converted as much sugar as they can, they die because they can't tolerate Alcohol above a certain percentage

So, adding more sugar to be available for yeast to convert will just end up with a sweet wash because the yeast will have died (or do they just hibernate) at the top alcohol limit ??

Does that all sound about right ?

Yes and no. All yeast is not the same.
Some will die well.
Some will flocculate well.
Some will add flavours
Some will be quick
Some are killer yeasts.
Some Co exist
Some will be slow
Some need more nutrient.
Etc etc..

All have life phases. Like us 'umans.

Creep feeding sugar to yeast is imo a pointless pita.

I know feck all, apart from what I have experienced.
For me when yeasties stop working they are probably dead.
Here, I am ignoring the ones that seem to use generations of yeasties in their Rum washes.
Outwith my interest.
I will let this one wash by me.

Robert.

@H12rpo. There are many reasons why yeast will stop working. The reason you want is that the sugar conversion has arrived at a point where the yeast can no longer survive. At which time they will sink to the bottom.

There are uses for dead yeast. I chuck it out. However, if I need a yeast nutrient, I will kill fresh yeast and use accordingly.

That's a good phrase RJ "stop working". They are not necessarily all dead and should the conditions improve (typically sugar, temp or alcohol%) they will start up again.

I nod in your general direction.

Robert.