Mon Oct 31, 2011 6:45 am
I think it's worth a try. Be sure to use yeast nutrients and it will probably be good. I'm no yeast expert but I think if you've got a fresh yeast cake, you could just spoon or ladel some yeast out, skip a rinse and just go ahead and use it in your mead. But if the yeast has been refrigerated for some time, then of course make a starter. I don't know that it needs to be cleaned or rinsed. I wouldn't. I don't think the amount of cidery stuff in a big amount of mead is going to amount to any trouble. But I'm also sure there's a few yeast sticklers around here who would beg to differ. In the end, do what you think is right, see how it turns out, and learn from your experiences. Isn't that all we can ever do?!
Dave
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)