Starter culture for meads?

Do you guys make them? I never have, but it seems like it would be a good idea. If you do, do you use a malt base or a honey base?

Thanks

I use hot water & must in a 50:50 ratio, with a good pinch each of yeast nutrient, yeast energizer & D.A.P. Though simply following the rehydration directions on the yeast packet works fine too. I suppose one could do both. There are some who swear by rehydrating with Go-Ferm & water only. I can see advantages (at least as percieved by me) to all of these techniques & I may use them all at some point, but I've had good luck so far with my methods, so I'll probably stick with them until such time that something causes me to alter that. Regards, GF.

I'm keen to try a starter...but I usually end up in such a darn hurry that I don't. A lot of the mead I make is spur of the Moment, and I just don't have time for a starter. I do however remember Schram talking about using a 1 litre starter of D-47 for a mead in his book. He also speaks of making the starter the same or similar, as to what GF said. I'll give it a shot on my next mead and see if I can tell a difference. Higher Pitching rate has got to be a good thing doesn't it?

I rehydrate according to the guidelines that Scott Labs has provided here.

I was talking about when using a liquid yeast. Such as Wyeast dry mead. I know no-one here uses that yeast, but what about liquid mead yeast in general?

I have no clue. I just want to know too, so *BUMP*

I would think a malt and honey mixed base would be pretty good, but I only have experience with beer yeasts...

I looked and forgot what Schramm said, but he did say to use honey, water, dry Malt, and Yeast Nutrient and Energizer.

I'll look it up again and post back.