so, making my first mead (dry traditional) with 13lbs of honey and 1 pack of Wyeast 4632(dry mead). it'll be a 5 gallon batch but i'm a little stumped as to how much yeast i'll need. i usually use yeast calc and entering 1.090 og it says 321 billion cells. Is that correct? should i make a starter with a higher gravity than 1.037 og?
also, i've been washing and re-using yeast--can i do that with this as well after primary fermentation?
thanks for the help, sorry about the noob questions.
stuff of note: Mocha Porter | Chocolate Milk Stout | Amarillo Pale | Peanut Butter Porter | Hopped Kolsch | American IPA | Coconut Porter | Blood Orange Hefeweizen
on the list: SMASHes | Peanut Butter Porter (again) | Black Rye | Key Lime Wheat | Sweet Potato & Fig Brown