Mead Yeast Cake

[Bad Vintage]

I have a batch of Joes Quick Grape Mead/Melomel/Pyment that is about to be racked out of secondary for bulk aging. There is a decent yeast cake at the bottom (EC-1118).

I'm new to mead making and wine making and I've never used a yeast cake before, I've always used new yeast, but would Skeeterpee start off of what I have and should I wash the yeast?

I'm not worried about the grape color because I plan to back sweeten with blackberry.

Any advice for a newbie is welcome!

 

[meadmaker1]

Ec1118 has a reputation for starting anything that will ferment