well i did some searching and apparently lots of people use madeira yeast, which is of course better than bread yeast (which i am ashamed to say i am using for a one gallon batch. i didn't have anything else). so the next batch i'm making, which will be nerro's sour citrus melomel, i'll just add the whole bottle to the 2.5 gallons.
does that sound ok?
btw, the website of the company i bought it from is not very good, so i didn't get much info from it