I'd put it into the freezer for safe keeping.
EC-1118 should be fine for making mead. Proof it before you pitch it so you know it's active. I just use the whole packet (I know it's for five gallons, but I've just never ended up using a half packet of yeast).
The trick with a cappings mead is to know the starting specific gravity so you should get yourself a hydrometer. Start simple with just yeast, honey and nutrients (honey doesn't have enough for a good ferment). If you like sweet mead go for a higher OG (I've started at 1.12 in the past). If your OG isn't that high, that's not a show-stopper, just add honey until you get to your desired starting place. I'll emphasize starting with a straight mead first; you (generally) don't start with a souffle as your first recipe if you don't know how to cook.
There's also a method that staggers the honey addition as you ferment. I don't have as much experience with that, and the one time I tried it I was not impressed by how the method worked for my more lazy style of brewing.
EC-1118 should be fine for making mead. Proof it before you pitch it so you know it's active. I just use the whole packet (I know it's for five gallons, but I've just never ended up using a half packet of yeast).
The trick with a cappings mead is to know the starting specific gravity so you should get yourself a hydrometer. Start simple with just yeast, honey and nutrients (honey doesn't have enough for a good ferment). If you like sweet mead go for a higher OG (I've started at 1.12 in the past). If your OG isn't that high, that's not a show-stopper, just add honey until you get to your desired starting place. I'll emphasize starting with a straight mead first; you (generally) don't start with a souffle as your first recipe if you don't know how to cook.
There's also a method that staggers the honey addition as you ferment. I don't have as much experience with that, and the one time I tried it I was not impressed by how the method worked for my more lazy style of brewing.
