Questions on mead yeast and fermenters

[rjolin01]

I am new to the mead side of brewing and I like to have as much info as possible when I do something. Can mead yeast be reused like some reuse their beer yeast? Does it hurt the mead if you don't use the specific dosage of yeast some recipes call for? Also how much head space is needed? I have some 2gal buckets and was wondering if that would wok with an actual 2gal batch or does mead yeast tend to foam up like most beers? And lastly, if mead conditions up to a year or needs racking often, is it better to use glass vs plastic fermenters as in regards to any possible "bleaching" of the plastics. I know he buckets should be BPA free and of the high strength plastic but some still claim there's still not so nice stuff in the plastics.

Edit: can fermcap be used in fermenter if mead does have the krausen that beer has to help keep this down?

 

[Hoppy2bmerry]

Yes you can reuse your yeast, I have collected what settled down to be a half teaspoon by "washing" and used it in a gallon batch without making a starter -- came out fine. A bucket is not always preferred, but can be useful for melomels where you want to not have a dried out cap on your fruit. Use food grade plastics - no homer buckets
Meads don't ussually foam up like beer, so head space in a Carboy should be small. You may do primary in a bucket then rack to carboy.
Hope that helps and some other with more experience can jump in too.

 

[HB_in_Subic]

Read thru this thread https://www.homebrewtalk.com/showthread.php?t=429241 it has a lot of great info on quick mead (less than 6 months).

I use plastic carboys and buckets for mead. You won't get Krausen but need head space when degassing and carbonating as it foams up quickly.

As long as the yeast hasn't expired due to alcohol limits it can be reused.

 

[bmwr75]

I have reused yeast slurries a few times now. All but once they have fermented just like pitching new yeast. Once recently I had a batch take a while to get started, but it took off fine after a few extra days.

 

[MarkKF]

So what kinda time can I expect? D47 or 71B temps 55-65 F. (S.G. 1.100) How many days to get to 1.010?

 

[Frognostic]

I remember using recycled 71b-1122 yeast from a previous batch last year and it fermented fine. If it was the one I think it is, it had some citrus notes on the nose - more oranges than lemons.

 

[MarkKF]

So what kinda time can I expect? D47 or 71B temps 55-65 F. (S.G. 1.100) How many days to get to 1.010?

Well this was a surprise. 1 gal. Apple juice + 3 pounds honey + 1 pound raspberries....71b and six days later 1.002!

 

[Maylar]

Well this was a surprise. 1 gal. Apple juice + 3 pounds honey + 1 pound raspberries....71b and six days later 1.002!

I did my last cider with 71b cuz I had some in the fridge (was intended for mead). 5 gallons from 1.050 to 1.006 in 6 days at 67°. Zip, done!