2ndGenBrewer

Recipes 

Of course that being said I use the same amount of nutrient each batch, hydrated the yeast the same duration, and keep a constant temp at 70 dregrees

edstirling

Recipes 

I think dividing everything by 5 would work fine, but I dont' think there is any accurate calculator for 1 gallon batches, since any variation in liquid volume has a more significant impact on gravity. Take good hydrometer readings. If you were to use the whole 10 g of yeast, I don't think the nutrients would be necessary. I'm assuming the Lavlin is dry yeast? dry yeast packets usually have much higher cell counts and greater vigor than most liquid yeasts (depending on age of course). If I were making this, I would probably just reserve half of the yeast to pitch into the secondary.

2ndGenBrewer

Recipes 

Good point edstirling. How much success have you had with re-pitching in the secondary? I never had to try it.

edstirling

Recipes 

I have done two imperial recipes at 1090 OG or so where I pitched champagne yeast into the secondary. One was a kit that included the champagne yeast for that purpose. It starts bubbling pretty quick and finishes pretty dry. I have never made a mead though, so that's probably why I don't use nutrients.

2ndGenBrewer

Recipes 

Ah ok. When making mead it is necessary to use nutrient due to the lack of protien and nitrogen needed for cell mitoses. If your making a braggot though I believe the malt would probably provide the needed nutrients