A couple of days ago I started another of my Bacardi (ish) 25 litre ferments. Having cooked the last one a couple of weeks ago and left a litre or so of the lees in the fermenter (Cap tight) I thought I'd give it a go, so kept the lees asidemwhile i put the Treacle (Molasses) and sugar in there with some hot water, bringing it down to "sensible" temp with cold, stuck my airstone pump in there and pitched the lees back in. Tonight I took the cap off and stuck my ear in there. It's definitely started up.
Now since I use ec 1118 for pretty much everything, that is a decent cost saving over using fresh, I know it will get to a decent abv and cope with our cooler climate.
I have another starter bottle I made up last Autumn and left on the windowsill. It started ok, then cleared and although I put more sugar in, stayed clear until last week. now it is cloudy again and you can see little bubbles pricking the surface.
I'll see what grape juice I have around the place and start a brandy wash over the weekend with that. Have to say I was surprised by it starting to work again with the real cold having backed off a bit, but thought I'd mention these as a bit of a reminder that we can re-use yeast in a lot of cases. That may not matter to those who use bread yeast, but over a season, can be a decent saving for those who choose speciality or wine yeasts. I think my whisky wash has about another cooking in it and I'll save a bucketful of that to restart the successor, as soon as I get it organised.
As long as you don't try to start a whiskey with a rum wash lees, and keep the lees fairly hygienic, it's easy enough to do this and I know others do it too