Hey, I’m brew beer mostly, but started keeping bees a couple of years ago and just had to ferment some of this honey. I made a whiskey barrel of mead in the early 70’s. Honey was cheap and I recall something like 12 gal of honey went in that barrel, topped it off with well water, added a handful of cinnamon sticks and a packet of whatever wine yeast was available at the time. The blowoff tube went into a gallon jug of water and sounded like a motor boat for a few days. When the bubbles slowed down we started drinking and continued for a few months until it started turning skunky. Probably due to oxidation. Must have poured out 15-20 gal.
Anyway, I’ve refined my techniques since then and plan to start a small (4 gal) batch soon. I’m making a starter at 1.035 and Wyeast 4632 Dry Mead and plan to pitch in a couple of days into a higher gravity wort (or is it must?) Am I on the right track? Do I even need a starter?