Size and OG of a Mead Starter

Jsta Porter · Jul 21, 2009

Thanks for the assistance!

I plan on making a dry mead using Wyeast 4632 and about 12 pounds of honey for a 5 gallon batch.

I assume that I have to make a starter. How large of a starter do you make? I plan on using honey for the starter. What should the OG be? Do you add any nutrients to the starter?

All the Best!

Jsta Porter · Jul 24, 2009

Any thoughts?

MarsColonist · Jul 24, 2009

Ken Schramm was the guest on the Jamil Show podcast that was done on meads. He didnt make a starter, but he did hydrate dry wine yeast. I believe there was Fermen-K, Go Ferm and Diammoniam phosphate added in the process. Worth the listen, IMO.

http://www.thebrewingnetwork.com/membersarchive/Jamil12-01-08.mp3

dinich · Jul 25, 2009

When mt buddy and I brew together he always makes a starter. That comes from his beer brewing background
When I brew myself I rehydrate per package instructions and pour into the must.

I haven't had any problems yet? (knock on wood)

Good luck

My $.02

D

bubbachunk · Jul 25, 2009

I have never made a starter and never have had issues either. Rehydrate and staggered nutrient additions are the best

ScottM · Jul 26, 2009

I've only made two batches so far, but I've never made a starter. I do, however, study the sticky's at the top of this forum, and follow the staggered nutrient addition. Tried and true methods come through everytime.

Jsta Porter · Jul 28, 2009

Great,thanks, all sound like great advice. I will check out the Brewing Networks podcast, can't believe I missed that one. The difference with this batch is that I am using a liquid yeast, the Wyeast. I was unsure if that will make a difference, and needed to be upped in order to pitch at the correct rate.

Thanks!

Size and OG of a Mead Starter

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