Using Half a Tube of Yeast

[jiffybrew]

Quick question. I bought a tube of White Labs Sweet Mead Yeast and i'm only fermenting 1 gallon. The tube is for 5. is it possible just to shake it up, then only use half and save the other half? Or does it need to be used all at once after its been opened?

 

[Bensiff]

You want to use the appropriate amount for the purpose as over pitching will result in inadequate cell growth and you won't get the proper balance in flavor profile. I do not make mead so I cant help you on that cell count. Figure out the cell count needed for the gravity of mead you are making and use that much. Since there is a known quantity of yeast and liquid in the tube a little division will make it easy figure out how much of the liquid should be used for your mini-batch. After that you can save the remaining yeast; however, it has a limited shelf life.

 

[carrotmalt]

Go play with this calculator a bit to get an idea of pitching rates. I just put in one gallon, with the default OG of 1.048 for an ale, with a vial production date of the first of this month, and it shows that I need 34 billion cells (or .4 vials).

A lager needs twice as much, but I would think a mead would be closer to the ale yeast numbers. I say go for it and use the other half vial for another batch.

http://www.mrmalty.com/calc/calc.html

Edit: I'm sure your OG is higher, but I just used 1.07 and it came to .6 vials. Probably close enough. Good luck.

 

[jiffybrew]

Thanks! Seems like half would do the trick. I never used half a tube and was thinking there might be some 'seal' that would be broken. You can't save half smack pack.... Or can you... haha

 

[Blackgaurd_Brewing]

Whats the gravity?

I would be inclined to use the whole thing (especially if your gravity is 1.100+)then use the cake for another batch if your inclined. Mead takes forever and slightly overpitching is much better than underpitching.

 

[malkore]

mead does not have to take forever. staggered nutrient additions, aeration and degassing CO2 during primary can give you full fermentation in 2 weeks, and a peak mead in as little as 6 weeks.

check out the NHC posts in the mead forum for specifics.

You'll need to keep that half vial wet...using something like distilled water or RO water.

That said, 1 gallon of mead is only going to give you 10 bottles, if you're lucky. I make 2-3 gallon batches just so its worth the effort, unless its something experimental.

 

[jiffybrew]

Staggered nutrient additions? What effect does that have? Is it to give the yeast another boost after all the nutrients have been spent? Interesting, this is my first shot at mead.

 

[Blackgaurd_Brewing]

Take a look at this sticky in the mead making forums.
https://www.homebrewtalk.com/f30/sticky-mead-making-faqs-83030/

I still stand by using the full vial of yeast, you can reuse the cake and its certainly the route I would go (Mr. Malty wants .8 vials for 1 gallon of 1.080 or 1 vial for 1 gallon of 1.110 ale assuming the vial is about a month from production). If your sanitation is even a little off trying to maintain your half vial it will likely go bad on you.

I have brewed about 30 gallons, so i am no expert, but i have never had a mead that was great in less than 6 months, and mine are far from peak at that time.