When it comes to brewing mead, the amount of active yeast to use can vary depending on the desired outcome and the specific yeast strain being used. In my experience, I have found that pitching 5 grams, or a packet, of yeast per gallon of mead works well. This amount provides a sufficient number of yeast cells to kickstart fermentation and ensure a healthy and vigorous fermentation process.
To determine the right amount of yeast to use, it's important to consider the yeast strain's recommended pitching rate. Different yeast strains have different requirements, and it's always a good idea to consult the manufacturer's instructions or do some research on the specific strain you are using.
In my case, I have used a variety of yeast strains for brewing mead, including popular ones like Lalvin EC-1118, Lalvin D-47, and Wyeast 4184 Sweet Mead. Each of these strains requires different pitching rates, but I have consistently found that pitching 5 grams per gallon yields excellent results.
When preparing to pitch the yeast, I make sure to rehydrate it properly according to the manufacturer's instructions. This involves dissolving the yeast in a small amount of warm water and allowing it to sit for a specified amount of time to activate and rehydrate before adding it to the mead. This step is crucial for ensuring the yeast is in its most active and viable state before fermentation begins.
Once the yeast is rehydrated, I pitch it directly into the primary fermentation vessel containing the mead must. I typically add the yeast to the must and give it a gentle stir to ensure even distribution. It's important not to aerate the mead too vigorously at this stage, as excessive oxygen exposure can negatively impact the fermentation process.
After pitching the yeast, I cover the fermentation vessel with an airlock to allow carbon dioxide to escape while preventing any potential contaminants from entering. I then monitor the fermentation progress by checking for signs of activity, such as bubbles in the airlock or visible signs of fermentation like a foamy krausen on top of the mead.
In my experience, the mead typically starts fermenting within a few hours of pitching the yeast, with visible signs of fermentation becoming more pronounced over the next few days. The fermentation process usually takes around two weeks to complete, although this can vary depending on factors such as the yeast strain, temperature, and desired final gravity.
I have found that pitching 5 grams of yeast per gallon of mead consistently produces a healthy fermentation and results in a well-balanced and flavorful final product. However, it's worth noting that individual preferences and desired outcomes may vary. Some brewers may prefer to use higher or lower pitching rates depending on their specific goals, yeast strain characteristics, or other factors.
When brewing mead, pitching 5 grams of yeast per gallon has worked well for me. It's essential to consider the specific yeast strain's recommended pitching rate and follow proper rehydration procedures to ensure optimal yeast health and fermentation success. Ultimately, experimenting with different yeast strains and pitching rates can help you discover your preferred approach and achieve the desired flavors and characteristics in your mead.