Rehydrating Active Dry Yeast

Fermentation problems can be caused by many things, but, one of the most common is the incorrect handling of active dried yeast! The proper rehydration of active dried yeast is one of the most important steps in making quality mead. If the yeast doesn’t get off to a good start, they will not achieve a high enough cell density and fermentation problems can develop.

Be sure to read the instructions on the packet of yeast. Most will recommend the following steps to rehydrate active dry yeast.

1. In a sanitized container, place 2-4 oz. WARM (100°-104°F) non-chlorinated water. (Don’t use distilled water – yeast need the minerals)

2. Dissolve the dry yeast and let stand for 15 minutes. Longer than this can actually kill the yeast.

3. Stir well to suspend the yeast and slowly add an equal amount of warm must (or pasteurized, preservative-free apple juice) to the yeast suspension.

4. Let stand for 15-30 minutes,

5. Immediately add to your mead must. Make sure your must is about 80°F before adding the yeast suspension.