DME for yeast starter in mead

[TNTurkey]

I got some DME with a yeast starter kit. I was wondering if I should use the DME to brew the yeast starter (Wyeast 4021 Champagne liquid yeast). Or should I be a purist and use honey?
I thought the DME might have more nutrients and get the yeast off to a better start. On the other hand, I don't think I want to add beer flavor to my mead.

 

[timdillon36]

If u cold crash the starter and decant, the flavor addition will me minimal. You can also make a starter with juice (no preservitives) Many people use apple juice.

You could also just start with a small amount of honey in the fermenter and add the rest in a few days.

I have never made mead but want to. I understand it is rather slow fermenting, also I'm not that sure of a need for a starter unless this is a bigger batch.

 

[HB_in_Subic]

I usually add a 1/4 cup of the Mead must (honey and water) to my yeast after I have rehydrated it (I use dry yeast for my meads) and added some FermK. I add another 1/4 cup after I have seen some action (bubbles in the starter) and wait for a good head to form prior to pitching. Typically I am pitching in a about 1.5 hours. Since I started this with my Meads I have gone on to incorporating it into my beer processes as well, resulting in much faster/cleaner ferments.

 

[loveofrose]

Honey in your starter for mead is best. It helps your yeast acclimate to the sugars they will actually be metabolizing.

If you use DME, the yeast are primed to ferment maltose. If you then throw them into mead, they are stressed because they need to retool for what you are switching them to.

Here is an example starter here:
https://denardbrewing.com/blog/post/Start/

 

[TNTurkey]

I usually add a 1/4 cup of the Mead must (honey and water) to my yeast after I have rehydrated it (I use dry yeast for my meads) and added some FermK. I add another 1/4 cup after I have seen some action (bubbles in the starter) and wait for a good head to form prior to pitching. Typically I am pitching in a about 1.5 hours. Since I started this with my Meads I have gone on to incorporating it into my beer processes as well, resulting in much faster/cleaner ferments.

Why do you prefer dry yeast? I've heard conflicting opinions so I'm curious.
How large a starter do you make for a 5 gallon dry mead? My kit came with a 2 liter flask, so my max would be something less than that.
Do you double the starter by decanting and adding more must?
Thanks.

 

[TNTurkey]

Honey in your starter for mead is best. It helps your yeast acclimate to the sugars they will actually be metabolizing.

If you use DME, the yeast are primed to ferment maltose. If you then throw them into mead, they are stressed because they need to retool for what you are switching them to.

Here is an example starter here:
https://denardbrewing.com/blog/post/Start/

Makes sense.
Thanks for the link for the starter.

 

[antony]

I've made five batches of mead with dme as a starter. chilled and decanted, all turned out great. I don't doubt that honey is better but dme works and still produces excellent results. I think more important is the yeast nutrient when pitching.

I like yeastcalculator.com for pitching amounts and starter info. It also has good info on 2 & 3 step starters.

I also used 4021 champagne yeast. In fact, I've never used dry yeast (but ahs is twenty minutes away).

 

[HB_in_Subic]

Why do you prefer dry yeast? I've heard conflicting opinions so I'm curious.
How large a starter do you make for a 5 gallon dry mead? My kit came with a 2 liter flask, so my max would be something less than that.
Do you double the starter by decanting and adding more must?
Thanks.

I am using Dry yeast mainly because of shipping issues (can't get temperature controlled shipments where I am).

I am using a Pyrex cup with 200ml of cooled down boiled water, 2 sachets of yeast (SG usually around 1.100), 1 tsp of Ferm K and two coffee cups of must staggered then pitch once yeast is foaming.

Not really a starter in a traditional sense, more like a rehydration with a kick start...