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Well, I've been making dwwg and just adding the boiled sugar, wheat germ, and water back on top of whats left in the fermentor after I racked it.
Question is, is that the best yeast? or is the white "cake" that settled in the bottom of the bucket that I racked it into better because they were suspended when I racked it? what I mean is, is it more lively better yeast? Maybe not enough difference to matter, but I was gonna clean the fermentor and wonder if it is good enough yeast or should I dip some out to save?

if your asking about the stuff in the bottom of the bucket. yeast settle last, so you have trub,then yeast on top of that.
that is how they seporate yeast from trub , they mix, let settle some pour off the top, and repete. if you hade glass
you could see the layers.

If you haven't pushed above 10 to 12%, the live yeast in the trub/lees will be the best yeast for the next wash.
Pushing to higher ABV's and the yeast is close to the stress point and won't be as active.

thanks for the replies guys, thats just what I was thinking dunderhead, the settlings in the racked bucket is about pure yeast. because I left the trub and a layer of yeast in the fermentor. just a different way of seperating it.
ha ha ha the fermentor is getting quite a layer on the bottom of it, I'll just go ahead and pour it out, clean it and repitch the settlings then, just because I think the juice is getting better by reusing the yeast.
might be my imagination tho.

yup that will do, let the trub. (the hevy stuff) settle ,decant whill still clowdy,into carboy? then let that clear,you will have mostly yeast on bottom.
if you want, after removing "beer/wine" add water ,stir,, let it settle some, and decant, each time you do this you have "cleaner"
yeast, they call it "washing the yeast" then you can keep it about a month in frige. (some keep longer but the count goes down)
adding glycerine will make it last longer.

thanks very much, I will just repitch it into the next batch, cause if it aint better, it is FREE after the first batch!