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.
+- Decide whether to start with 7.5 or 8 lb honey.
-  - Safer first target: start with 5.5–6 lb, measure gravity, adjust only if needed.
+  - 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.
+1. Add potassium metabisulfite/Campden per label for the actual stabilized volume.
-2. Add potassium sorbate per label for 3 gal.
+2. Add potassium sorbate per label for the actual stabilized volume.
 3. Wait at least 24 hours.
 
 ## Phase 6 — Flavoring

recipe.md

@@ -1,4 +1,4 @@
-# Recipe — 3 Gallon Apple Honey Butter Mead
+# Recipe — 4 Gallon Apple Honey Butter Mead
 
 ## Target profile
 
@@ -15,9 +15,10 @@ A sweet/semi-sweet apple dessert mead with:
 
 | Target | Value |
 |---|---:|
-| Finished volume | 3.0 gallons |
+| Finished volume | 4.0 gallons |
-| Primary honey | start with 5.5–6 lb, adjust toward OG |
+| Primary honey | start with 7.5–8 lb, adjust toward OG |
-| Apple cider/juice | to 3.0 gallons total |
+| Apple cider/juice | about 2.5 gallons preservative-free apple juice/cider |
+| Top-up water | about 0.8–0.9 gallons, adjusted to final volume after honey is dissolved |
 | Target original gravity | ~1.095–1.105 |
 | Yeast | 1 packet Lalvin 71B-1122 |
 | Expected ABV if dry | ~12.5–13.5% |
@@ -25,9 +26,9 @@ A sweet/semi-sweet apple dessert mead with:
 
 ## Primary recipe
 
-1. Add about 2 gallons preservative-free cider/juice to sanitized bucket.
+1. Add about 2.5 gallons preservative-free cider/juice to sanitized bucket.
-2. Dissolve 5.5–6 lb honey thoroughly.
+2. Dissolve 7.5–8 lb honey thoroughly.
-3. Top up with cider/juice to 3 gallons total.
+3. Top up with water to 4 gallons total.
 4. Mix very thoroughly.
 5. Measure gravity.
 6. If OG is below target, add honey incrementally and recheck.
@@ -39,24 +40,24 @@ A sweet/semi-sweet apple dessert mead with:
 
 Honey adds roughly 35 gravity points per pound per gallon.
 
-In a 3 gallon batch:
+In a 4 gallon batch:
 
 ```text
-1 lb honey ≈ +0.011–0.012 SG
+1 lb honey ≈ +0.008–0.009 SG
 ```
 
-Apple juice/cider may already be around 1.045–1.055. Start with 5.5–6 lb honey, measure, then adjust. Do not blindly add all possible honey before measuring.
+Apple juice/cider may already be around 1.045–1.055. With 2.5 gallons of apple juice in a 4 gallon batch, 7.5–8 lb honey should land near the target range. Measure before pitching, then adjust. Do not blindly add all possible honey before measuring.
 
 ## Nutrient schedule template
 
-Use ~12 g Fermaid O total for 3 gallons, split approximately:
+Use ~16 g Fermaid O total for 4 gallons, split approximately:
 
 | Time | Amount |
 |---|---:|
-| T+24h | 3 g |
+| T+24h | 4 g |
-| T+48h | 3 g |
+| T+48h | 4 g |
-| T+72h | 3 g |
+| T+72h | 4 g |
-| Day 5 or before 1/3 sugar break | 3 g only if appropriate |
+| Day 5 or before 1/3 sugar break | 4 g only if appropriate |
 
 Before nutrient additions, degas gently first. Nutrient powder can cause a foam-up.