Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

What are the effects of using a malt-based starter for a batch of mead?

I have seen recipes for making starters using honey, but here's the thing: Honey is expensive. Malt extract is cheap(er). I would rather make a starter (which I intend to pour down the drain) with malt extract than honey. Would this have detrimental effects on the resulting mead?

share|improve this question
up vote 2 down vote accepted

No, there will be no negative affects from the yeast fermenting the malt. On the positive side, malt provides more nutrients than honey, aiding yeast growth. Just be sure to wait for the yeast to fully sediment so you can decant all of the malt before pitching the yeast, unless of course you're making a braggot.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.