Update apple mead plan to four gallons

process.md

@@ -2,18 +2,18 @@
 
 ## Phase 0 — Before brew day
 
-- Confirm extra 3 gallon carboy is available for secondary.
+- Confirm a 5 gallon carboy or other low-headspace secondary plan is available before primary completes. If only the 3 gallon carboy is available, rack the best 3 gallons to secondary and use the remainder separately.
 - Confirm apple cider/juice has no sorbate/benzoate.
 - Confirm yeast, nutrient, pectic enzyme, sanitizer, and hydrometer are ready.
-- Decide whether to start with 5.5, 6, or 6.5 lb honey.
-  - Safer first target: start with 5.5–6 lb, measure gravity, adjust only if needed.
+- Decide whether to start with 7.5 or 8 lb honey.
+  - Safer first target: start with 7.5 lb, measure gravity, adjust only if needed.
 
 ## Phase 1 — Brew day
 
 1. Clean first, sanitize second.
 2. Add cider/juice + honey to bucket.
 3. Mix thoroughly.
-4. Top to 3 gallons.
+4. Top to 4 gallons.
 5. Measure OG and temperature.
 6. Add pectic enzyme per label.
 7. Rehydrate/pitch yeast.
@@ -43,8 +43,8 @@
 
 Only when gravity is stable and fermentation is done:
 
-1. Add potassium metabisulfite/Campden per label for 3 gal.
-2. Add potassium sorbate per label for 3 gal.
+1. Add potassium metabisulfite/Campden per label for the actual stabilized volume.
+2. Add potassium sorbate per label for the actual stabilized volume.
 3. Wait at least 24 hours.
 
 ## Phase 6 — Flavoring