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Which Yeast for Mead?

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troy@uk:
I would like to try my hand at my first batch of Mead, but, of course I have a few questions.  I would like to make a few small batches using different local honeys.  I am thinking of using a 1 gal. jar for the primary and I can get some 96 oz. Juice jars for the secondary.
  I can scale down the recipes easy enough, but how much yeast should I pitch for 1 gal batches and will there be krausen like with beer or do I need to leave head space? 
  I would like to start in the middle with a semi-sweet batch.  What types of yeast do you recommend for this?
  I have read the other forums and some web sites, so I think I have an idea about how I will handle a nutriant schedule, but could use some advice on a good educational book that I can read after my first batch.  I find it easier to understand the book if I have already tried to do something.

beerrat:
Strongly recommend Kenn Schramm's - The Compleat Meadmaker.  And listening ot him on the Jamil Show http://www.thebrewingnetwork.com/shows/The-Jamil-Show/Mead-The-Jamil-Show-12-01-08

I like sweet or semi-sweet meads, so have used the following yeasts:
RedStar Pastuer Red
RedStar Montradet
Wyeast 4184 Sweet Mead Yeast


Given you are doing 1 gallon, I'd use the whole package.  I double up or make a starter for 4+gallons.

alikocho:
I agree with using a whole packet of dried yeast for a gallon, and it seems like you're already on the nutrient kick.  I tend to use Lalvin's yeast - KV 116 (Montpellier) is a great simple mead yeast which will outcompete other bugs, but it has a very high alcohol tolerance (18%?) so is likely to give you a dry mead unless you use a lot of honey.  The Lalvin Narbonne (forget the number) makes a good mead.

Ken Schram's books is great, and has plenty of info. There's also some advice on mead in Radical Brewing by Randy Mosher and in the back of Charlie Papazian's Complete Joy of Homebrewing.

gordonstrong:
Take a look at the Mead Study Guide on the BJCP web site http://www.bjcp.org/mead/Mead_Study.pdf. There is a section on process (ch. 12). The procedures in there are best current practices, and have updates since The Compleat Meadmaker was published.

Key points: no boil, staggered nutrient additions, yeast handling.  If making a melomel, use fruit in the primary.

If you do things properly, you will have a krauesen. Not as big or as long lasting as on beer, but you will have one. Melomels can blow off; use a bucket with a lid, just like the old days.

abraxas:
Follow this and it will be good:

http://www.yeastwhisperer.com/uploads/YeastWhisp_Mead_Making_Info.pdf

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