I read an article that said to I guess save 15% of your worth to add back to the secoundary to help the yeast be able to consume partially consumed products from the primary fermentation. Anyone doing this? Do you just put in in ref. for later.

i let the yeast use all the fermentables it can in the primary, give it enough time. when i rack to the secondary, i want it to be as clean as it can be, then you can dryhop, add your flavor additions, and let it age gracefully. i don't usually use a secondary unless i have to add something. your beer will still have enough suspended yeast left in it to finish. i don't save any of the cake from the primary since i use dry yeast and it's cheap enough, and i can always build up a starter if i need more.
gary

Ok this is not research need help!!! Got a bad batch off yeast! would wine yeast like d-47 work in a pinch. Will it make the beer to dry is that bad or what?

i use d-47 when i ferment white or rose' wine, it is very good for persimmon also with spicy and citrus flavors. i haven't used it to make beer, but i would guess it would work good in a light ale or wheat beer but might make them a little dry. give it a try and let us know how it comes out. in a pinch i have even used active dry bread yeast and it didn't turn out bad.
gary

yea the citris flavor is what I was thinking about, He gave me a replacement so I decided to load kids up and drive into town. But do think I might experiment with it soon.

Regarding adding a wort to the secondary, do you mean unfermented wort to give the yeast something to eat?

this looks like a bad idea
these two problems come to mind

(1) the wort you keep aside might get bacteria in it, even in the fridge.
(2) adding more malt/wort at the secodary stage might cause another krausen in the secondary fermenter which will make the beer less clean/clear.

I recommend adding a cup of dextrose (glucose) to the secondary instead of malt/wort, it'll create some more carbon dioxide to prevent oxidisation, and it will help the yeast get excited again and finish fermenting leftovers. its what I do everytime, I rack into the secondary with a cup of dextrose, a shot of isinglas finings, and a bag of hops (or oak chips depending on the beer.)