If you are making a mead, a key to success is having healthy yeast. Here’s how to make a yeast starter for your mead.
I got and modified this information from The Compleat Meadmaker book.
6.5 cups of water
0.25 teaspoon of yeast nutrient
0.25 teaspon of yeast energizer
1 tablespoon of Light Dry Malt Extract
0.5 cups of honey
1 gallon glass jug (sanitized)
1 funnel (sanitized)
Add water, yeast nutrient, energizer, and malt extract together in the small pot and bring to a boil for 15 minutes. Remove from heat and add honey, cover and let sit until it reaches room temperature. Pour mixture into glass jug using the funnel. Add yeast and cover top with some aluminum foil. Shake vigorously to oxgeniate. Let it sit somewhere at room temperature away from light for a day or two. Siphon most of the liquid off of the yeast at the bottom of the jug, but leave enough to mix up the bulk of the yeast into a slurry. Pitch the entire slurry into your fermenter.