How to Pitch Yeast Properly
Reducing the stress that yeast experience is key to making the best mead possible. Surprisingly, avoiding yeast stress begins before pitch!
The proper way to pitch yeast depends on the form your yeast is in. Yeast come in a dry and liquid form. There are slight differences in how these forms should be treated.
Dry (Dehydrated) Yeast Pitch/Rehydration Protocol
Overview: Dry yeast are in a weakened state due to dehydration. The first step is to get them healthy through rehydration and nutrient supplementation.
Sanitise everything!
Determine the number of grams of yeast you will pitch. (Example: 4 grams yeast)
Multiply the number by 1.25 to determine how much GoFerm you will need. (Example: 4 x 1.25 = 5 grams GoFerm)
Multiply the grams of GoFerm you need by 25 to determine the number of milliliters (ml) if water required. (Example: 5 x 25 = 125 ml water)
Now that your calculations are done, heat your water to 38 C. DO NOT EXCEED 38C!!! It will kill your yeast!!!
Whisk in GoFerm until fully dissolved.
Check temperature to be sure it is 38 C or less.
Sprinkle yeast on top and allow to sit for 5 minutes.
Mix the yeast into solution completely.
Allow to acclimate for 10-15 minutes.
Once the yeast slurry and mead must are within 5 C of each other, add yeast to must. You can mix a small amount of must into the yeast slurry to help speed the temperature equilibration.
Liquid Yeast Pitch Protocol
Sanitise everything!
Allow the liquid yeast package to reach room temperature.
If Wyeast, activate the yeast via breaking the internal “smack” packet. If not Wyeast, then skip to step 5.
For Wyeast, wait for the yeast packet to swell. In general, this should take 10-15 minutes. Sometimes, it can take longer. If it doesn’t swell at all, the yeast may be dead due to poor storage or transport.
Pitch once the must and yeast are within 5 C of each other.
Products Linked In This Article
GoFerm
available in 10, 50 and 100 gram pouch sizes
