Step-by-step process for healthy yeast

Dry Yeast Rehydration (Lalvin or Red Star)

Note: This step is only used with dry packet yeasts. If you're using WYeast "smak-packs" or White Labs tubes you should skip this rehydration step.

Mix 12.5g (4.5 tsp) Go-Ferm® in 3/4 cup 110° water. Cool to 105° and gently mix in 2 dry yeast packets for 20 minutes before pitching. Don't rehydrate for longer than 30 minutes.

Pitch The Yeast Slurry And Keep It Well Fed

Once the yeast is pitched (added to the honey-water), stir the must like crazy! Really incorporate as much air as possible! Then, stir in the following nutrients/buffers using this three-part schedule:

	1 gal	2 gal	3 gal	4 gal	5 gal	6 gal
8 hours post-pitch
DAP	1.8g (0.5 tsp)	3.6g (1 tsp)	5.4g (1.5 tsp)	7.2g (2 tsp)	9g (2.5 tsp)	10.8g (3 tsp)
24 hours (1 day) post-pitch
K2CO3	1g (0.25 tsp)	2g (0.5 tsp)	3g (0.75 tsp)	4g (1 tsp)	5g (1.25 tsp)	6g (1.5 tsp)
72 hours (3 days) post-pitch
DAP	1.8g (0.5 tsp)	3.6g (1 tsp)	5.4g (1.5 tsp)	7.2g (2 tsp)	9g (2.5 tsp)	10.8g (3 tsp)
Fermaid-K®	1g (0.25 tsp)	2g (0.5 tsp)	3g (0.75 tsp)	4g (1 tsp)	5g (1.25 tsp)	6g (1.5 tsp)

The schedule above is by no means the be-all and end-all of nutrient additions. My suggestion IS JUST THAT... a suggestion. Do a web search of "staggered nutrient addition" and you'll find a great deal of info out there.

Note that the reason why the DAP is added about 8 hours post-pitch (first signs of fermentation) instead of at the beginning during the must preparation is two fold (comments from www.morebeer.com):

• During the hydration process the yeast's cell walls are not fully formed and at this stage the nitrogen in the DAP can actually burn the cell before it becomes fully formed. Later, once the cell wall has become fully formed and stabilized, it will then be able to handle the presence of the DAP.
• The DAP could very well have been added as soon as the yeast was ready to be pitched into the must, however, other organisms could have used it as an energy source to gain a stronger foothold before the yeast had a chance to dominate the environment. To avoid this scenario, it is advisable to wait until the first signs of fermentation are visible, then add the DAP. This way you are assured of feeding only the "guests" you actually invited to the party.

Carbon dioxide and temperature

Stir the lees back up into the mead every couple of days, thereby reducing carbon dioxide levels. And make certain the temperature doesn't fluxuate too much. Both precautions will keep the yeast healthier and reduce off-tastes.