Are you sure about this, Garth. If one replenishes the sugar, and provided the alcohol content is not too high, yeast will revive and continue the fermentation. I am under the impression that the spent yeast is the carnage after the food source runs low - the sugar, or the pollution gets to great - the alcohol. Is the heating process to rid the slurry of alcohol, or is it needed to kill a pathogen which is a danger to the bees? >> fermenting liquid out of the primary (initial) fermentation container into >> a secondary fermenting container in order to improve the clarity of the >> brew. This leaves behind a considerable amount of "spent yeast" that has >> settled to the bottom of the primary container -- anywhere from a 1/2 inch >> to 1+ inch thick paste. >The reason this yeast is called spent is it has run out of fats that >it cannot produce in the absence of oxygen - I suspect these fast are >good for bees, hence if it were to be used for food it would be good >to place the yeast in a bucket, aerate it and give it a little sugar >to reinvigorate it before killing it and feeding it to the ladies. --