I picked up some more Lavlin EC-1118 tonight to re-pitch into the basic mead. I poured the yeast packet into some room temperature water and left it for 5-6 minutes. Then I turkey basted a little bit of the must out of the jug and added it to the re hydrating yeast. After another 5-6 minutes I gave it a good stir and funneled it into the jug. The reaction was more or less instantaneous, bubbles! Lots and lots of bubbles! So many in fact that that it almost overflowed the jug. I'm hoping that this will help the must finish fermenting and speed up the clearing.
Also, I'm a little annoyed at the availability of the Lavlin strains of yeast in this area, the LHBS that I tend to go do only stocks the EC-1118 and the internet reatailer i've been looking at also only seems to stock the EC-1118... Oh sure the internet guy has all kinds of other yeasts... just not the ICV D-47 or 71B-1122 I would like to try in an upcoming mead.... jerks
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