Rehydrating Your Yeast
Greetings all...this is my first post here on the forum. Just recently started making one gallon batches of mead. My last batch was a pear melomel. Now to my question...
I was told that when you rehydrate your yeast (prior to pitching) that you should open the pack of yeast (Lalvin D47) and add to a small bowl of warm water about 94 degrees and let it set for 15 minutes prior to pitching. This is what I have done. However, I was also told the yeast would start getting active and bubbly prior to pitching. In my case, I have not noticed much action with the yeast getting bubbly in the small bowl prior to pitching.
That said, after pitching my yeast into the mead, within the next 24 hours every batch seems to be chugging along nicely. So, the yeast is obviously actively working and doing its thing. All this said, I suppose my question is, do I need to do anything differently to rehydrate my yeast? Or...is it as simple as adding it to the warm water - waiting 15 minutes and pitching it in? Thanks in advance for your help and advice.