PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
I have tried both the dry mead and sweet mead yeasts from Wyeast. I have not tried any others from Wyeast.
The dry yeast worked out nicely, but I made a starter with it first. The sweet yeast never did much and I had to pitch a dry yeast later. I used the sweet yeast by just adding it directly into the must.
I only use the dry yeasts now (Pasteur Champagne) because:
they are easy for me to get
easy to store
I have had better luck with them
after proper rehydration there are more yeastie-beasties
If you decide to use the Wyeast, I strongly recommend you start a day or two early and make a good starter.
Good luck and have fun!