ashard_bot/apple-honey-butter-mead
1
0
Fork 0
Code Issues Pull Requests Actions Packages Projects Releases Wiki Activity

Initial apple honey butter mead plan

Browse Source
This commit is contained in:
Shard
2026-08-09 09:23:38 -04:00
commit b65ff62473
11 changed files with 467 additions and 0 deletions
Download Patch File Download Diff File Expand all files Collapse all files
.gitignore
+6
View File
@@ -0,0 +1,6 @@
# Local notes / temp files
*.tmp
*.bak
.DS_Store
.env
secrets.*
README.md
+46
View File
@@ -0,0 +1,46 @@
# Apple Honey Butter Mead — 3 Gallon Batch Plan
A Git-backed project plan for a future **3 gallon apple honey butter mead** fermented in a **6.5 gallon bucket**.
> **Core idea:** build an apple-cyser style base with preservative-free apple cider/juice + honey, then create the dessert “apple honey butter” profile after fermentation with honey backsweetening, vanilla, cinnamon/warm spice, and tiny butter/butterscotch extract additions by bench trial.
## Status
```text
Planning only — no reminder schedule has been created yet.
```
Start reminders only after Jason confirms the actual brew day/pitch time and measured original gravity.
## Quick recipe summary
| Field | Target |
|---|---|
| Batch size | 3 US gallons, fermented in 6.5 gal bucket |
| Style | Sweet/semi-sweet apple dessert mead / cyser |
| Base flavor | Apple cider/juice + honey |
| Finish flavor | Honey butter, vanilla, warm apple spice, optional butterscotch/butter note |
| Yeast | Lalvin 71B-1122 recommended |
| Target OG | ~1.095–1.105 |
| Expected ABV if fermented dry | ~12.5–13.5% |
| Flavor timing | After fermentation, stabilization, and bench trials |
## Start here
1. Read [`shopping-list.md`](shopping-list.md).
2. Read [`recipe.md`](recipe.md).
3. Brew using [`process.md`](process.md) and [`day-1-brew-day.md`](day-1-brew-day.md).
4. Track readings in [`logs/fermentation-log.md`](logs/fermentation-log.md).
5. Use [`schedule-template.md`](schedule-template.md) only after brew day is known.
6. Use [`bench-trial.md`](bench-trial.md) before any full-batch post-fermentation flavoring.
## Critical rules
- Use apple juice/cider with **no potassium sorbate, sodium benzoate, or other fermentation preservatives**.
- Ascorbic acid / vitamin C is usually fine.
- Use pectic enzyme because apple products can cause haze.
- Do not add butter, dairy, cream, or oily ingredients.
- Do not add extracts/spices during active fermentation unless intentionally changing the plan.
- Stabilize before backsweetening/flavoring.
- Bench trial before full-batch flavoring.
- No bottling until gravity is stable after backsweetening/flavoring.
bench-trial.md
+39
View File
@@ -0,0 +1,39 @@
# Bench Trial Guide — Apple Honey Butter Flavoring
The full batch is not the testing ground. Use 100 ml samples first.
## Scaling
3 gallons is about 11,356 ml.
For a 100 ml sample:
```text
full batch amount = sample amount × 113.56
```
For potent extracts/spices, start lower than the math-scaled dose if uncertain.
## Suggested sample matrix
| Sample | Honey | Apple concentrate | Vanilla | Cinnamon/spice | Butter/butterscotch | Salt/acid/tannin |
|---|---:|---:|---:|---:|---:|---:|
| A | none | none | none | none | none | none |
| B | low | none | tiny | none | none | none |
| C | medium | low | tiny | none | none | none |
| D | medium | low | tiny | tiny cinnamon | none | none |
| E | medium | low | tiny | tiny cinnamon | tiny butter | none |
| F | medium | low | tiny | tiny cinnamon | tiny butterscotch | tiny salt |
## What to look for
- Enough sweetness to carry dessert flavor.
- Apple still present.
- Honey still present.
- Butter/butterscotch not fake or popcorn-like.
- Cinnamon warm but not hot/woody.
- Finish not flat or cloying.
## Rule
You can always add more. You cannot remove too much extract/spice.
day-1-brew-day.md
+47
View File
@@ -0,0 +1,47 @@
# Day 1 — Brew Day / Pitch
> **Date:** TBD. Fill this in once Jason actually brews the batch.
## Goal
Create a 3 gallon apple-honey must/cyser in the 6.5 gallon bucket, measure OG, pitch yeast, and start the log.
## Steps
1. Clean and sanitize bucket, lid, airlock, spoon, hydrometer/test jar, thief/baster, scissors, and any measuring gear.
2. Add about 2 gallons preservative-free apple cider/juice.
3. Add 5.5–6 lb honey to start.
4. Stir until fully dissolved.
5. Top up to 3 gallons with cider/juice.
6. Mix thoroughly; honey stratification can cause bad readings.
7. Take original gravity.
8. Adjust honey only if gravity is too low.
9. Record temperature.
10. Add pectic enzyme per label.
11. Rehydrate/pitch 71B yeast.
12. Attach lid and airlock.
13. Label the bucket.
## Do not add today
- vanilla
- cinnamon/spices
- butter extract
- butterscotch extract
- backsweetening honey
- sorbate/metabisulfite
- acid/tannin/salt
## Log template
```text
Brew date/time:
Apple cider/juice brand:
Honey type/amount:
Yeast:
OG:
Must temp:
Pectic enzyme amount:
Fermentation location/temp:
Notes:
```
logs/fermentation-log.md
+41
View File
@@ -0,0 +1,41 @@
# Fermentation Log — Apple Honey Butter Mead
## Batch info
| Field | Value |
|---|---|
| Batch name | Apple Honey Butter Mead |
| Brew date | TBD |
| Batch size | 3 gal, fermented in 6.5 gal bucket |
| Apple cider/juice | TBD |
| Honey used | TBD |
| Yeast | Lalvin 71B-1122 planned |
| Original gravity | TBD |
| Final gravity before backsweetening | TBD |
| Final gravity after backsweetening | TBD |
| Bottling date | TBD |
## Gravity / temperature log
| Date/time | Day/elapsed | Gravity | Temp | pH if known | Notes |
|---|---:|---:|---:|---:|---|
| TBD | T+0h | | | | Brew day / pitch |
## Additions log
| Date/time | Addition | Amount | Notes |
|---|---|---:|---|
| | Pectic enzyme | | |
| | Fermaid O | | |
| | Stabilized | | |
| | Backsweetened with honey | | |
| | Vanilla | | |
| | Cinnamon/spices | | |
| | Butter/butterscotch extract | | |
| | Acid/tannin/salt adjustment | | |
## Tasting notes
| Date | Appearance | Aroma | Flavor | Changes needed |
|---|---|---|---|---|
| | | | | |
process.md
+67
View File
@@ -0,0 +1,67 @@
# Process Guide — Apple Honey Butter Mead
## Phase 0 — Before brew day
- Confirm extra 3 gallon carboy is available for secondary.
- 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.
## Phase 1 — Brew day
1. Clean first, sanitize second.
2. Add cider/juice + honey to bucket.
3. Mix thoroughly.
4. Top to 3 gallons.
5. Measure OG and temperature.
6. Add pectic enzyme per label.
7. Rehydrate/pitch yeast.
8. Attach lid/airlock.
9. Record everything.
## Phase 2 — Early fermentation
- T+24h: degas, add Fermaid O if active/appropriate.
- T+48h: degas, add Fermaid O.
- T+72h: degas, add Fermaid O.
- Day 5 or 1/3 sugar break: check gravity/activity; possible final nutrient addition.
## Phase 3 — Primary completion
- Wait for gravity to drop and stabilize.
- Do not rely on bubbles alone.
- Do not rack while gravity is still falling quickly unless troubleshooting.
## Phase 4 — Secondary
- Rack to clean/sanitized carboy after gravity is stable or near stable and primary is substantially complete.
- Minimize oxygen/splashing.
- Let clear/age.
## Phase 5 — Stabilize
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.
3. Wait at least 24 hours.
## Phase 6 — Flavoring
Use bench trials before full-batch additions.
Likely order:
1. Honey backsweetening.
2. Vanilla.
3. Cinnamon/warm spice.
4. Tiny butter/butterscotch extract if wanted.
5. Salt/acid/tannin if needed.
6. Rest and retaste.
## Phase 7 — Aging and bottling
- Let flavor integrate.
- Confirm no renewed fermentation.
- Bottle only when stable and tasting good.
recipe.md
+77
View File
@@ -0,0 +1,77 @@
# Recipe — 3 Gallon Apple Honey Butter Mead
## Target profile
A sweet/semi-sweet apple dessert mead with:
- fermented apple/cyser base
- honey sweetness and body
- vanilla warmth
- cinnamon/apple-pie note
- optional tiny butter/butterscotch impression
- enough acidity/tannin to keep it balanced
## Batch targets
| Target | Value |
|---|---:|
| Finished volume | 3.0 gallons |
| Primary honey | start with 5.5–6 lb, adjust toward OG |
| Apple cider/juice | to 3.0 gallons total |
| Target original gravity | ~1.095–1.105 |
| Yeast | 1 packet Lalvin 71B-1122 |
| Expected ABV if dry | ~12.5–13.5% |
| Final sweetness | Adjust after stabilization |
## Primary recipe
1. Add about 2 gallons preservative-free cider/juice to sanitized bucket.
2. Dissolve 5.5–6 lb honey thoroughly.
3. Top up with cider/juice to 3 gallons total.
4. Mix very thoroughly.
5. Measure gravity.
6. If OG is below target, add honey incrementally and recheck.
7. Add pectic enzyme per label.
8. Rehydrate/pitch 71B.
9. Follow nutrient schedule based on pitch time.
## Honey adjustment guide
Honey adds roughly 35 gravity points per pound per gallon.
In a 3 gallon batch:
```text
1 lb honey ≈ +0.011–0.012 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.
## Nutrient schedule template
Use ~12 g Fermaid O total for 3 gallons, split approximately:
| Time | Amount |
|---|---:|
| T+24h | 3 g |
| T+48h | 3 g |
| T+72h | 3 g |
| Day 5 or before 1/3 sugar break | 3 g only if appropriate |
Before nutrient additions, degas gently first. Nutrient powder can cause a foam-up.
For OG 1.100, 1/3 sugar break is around 1.067.
## Post-fermentation flavor direction
After fermentation is complete, gravity is stable, the mead is racked, and it is stabilized:
- backsweeten with honey
- add vanilla by bench trial/contact time
- add cinnamon carefully by contact time or tincture
- test butter/butterscotch extract in 100 ml samples
- consider tiny salt solution
- adjust acid/tannin only if needed
- optional apple concentrate if apple character faded
Do not add these during active fermentation.
references.md
+14
View File
@@ -0,0 +1,14 @@
# References
- American Homebrewers Association — Mead overview: https://www.homebrewersassociation.org/how-to-brew/how-to-make-mead/
- MeadMakr BatchBuildr / nutrient planning: https://www.meadmakr.com/batch-buildr/
- Mead Made Right / TOSNA calculator: https://www.meadmaderight.com/tosna-calculator
- Meadmaking Wiki: https://meadmaking.wiki/
- GotMead: https://gotmead.com/
- Lalvin 71B info: https://www.lallemandbrewing.com/en/united-states/products/lalvin-71b/
## Notes
- Apple cider/juice as fermentable base makes this a cyser-style mead.
- Honey-butter/dessert impression should be adjusted after fermentation.
- Avoid jarred apple butter in primary by default; it can add pectin, preservatives, solids, and uncontrolled spice.
schedule-template.md
+25
View File
@@ -0,0 +1,25 @@
# Schedule Template — Fill After Brew Day
No reminder schedule has been created yet.
Once brew day/pitch time is known, update this file with calendar dates and create reminders.
## Template
| Elapsed time | Calendar date/time | Task |
|---|---|---|
| T+0h | TBD | Brew day / pitch / OG |
| T+24h | TBD | Degas + nutrient 1 |
| T+48h | TBD | Degas + nutrient 2 |
| T+72h | TBD | Degas + nutrient 3 |
| T+~120h / Day 5 | TBD | Gravity/sugar-break check; possible nutrient 4 |
| Day 10 | TBD | Gravity/temp check |
| Day 14 | TBD | Gravity/temp check |
| Stability checks | TBD | Confirm fermentation complete |
| Rack to secondary | TBD | Only after appropriate stability/progress |
| Secondary week 1 | TBD | Airlock/clarity/sediment check |
| Secondary week 2–4 | TBD | Stability/clarity checks |
| Stabilization | TBD | Only when finished and stable |
| 24h after stabilization | TBD | Bench trials + backsweeten/flavor |
| Flavor integration | TBD | Taste/check gravity/renewed fermentation |
| Bottling readiness | TBD | Only when stable and clear enough |
shopping-list.md
+73
View File
@@ -0,0 +1,73 @@
# Shopping List — Apple Honey Butter Mead
## Equipment
Assumes the 6.5 gallon fermentation bucket is available and clean.
| Item | Need | Notes |
|---|---:|---|
| **Additional 3 gallon glass carboy** | 1 | Needed because the current honey-butter batch is already occupying the first carboy. |
| Bung for 3 gal carboy | 1–2 | Match carboy mouth size. Buy a spare. |
| Airlock | 1–2 | Buy spare; 3-piece airlocks are easy to clean. |
| Auto-siphon + tubing | 1 | For racking without splashing. |
| Hydrometer + test jar | 1 | Required for OG/final gravity. |
| Wine thief or turkey baster | 1 | For samples. |
| Star San / no-rinse sanitizer | enough | Clean first, sanitize second. |
| PBW/OxiClean Free cleaner | enough | For cleaning bucket/carboy/tools. |
| Long spoon/paddle | 1 | For mixing honey/cider. |
| Digital scale | 1 | For honey/nutrients. |
| Small measuring spoons/syringes/pipettes | 1 set | Important for bench trials. |
| 100 ml graduated cylinder/beakers | 1 set | For bench trials and hydrometer samples. |
| Spray bottle | 1 | Filled with sanitizer. |
| Labels/tape/marker | 1 set | Label vessels and bottles. |
## Primary ingredients
| Item | Amount | Notes |
|---|---:|---|
| Preservative-free apple cider or apple juice | About 3 gal total liquid | Buy at least 3 gallons. Check label: no sorbate/benzoate. |
| Honey | 5.5–6.5 lb primary | Use enough to reach OG ~1.095–1.105. Raw/local/gallberry/clover all good. |
| Extra honey for backsweetening | 1–2 lb | Add only after stabilization. |
| Lalvin 71B-1122 yeast | 1 packet | Buy 2 if you want a backup. |
| Go-Ferm | ~6.25 g | Optional but recommended for yeast rehydration. |
| Fermaid O | ~12 g total | Split nutrients; exact schedule depends on OG. |
| Pectic enzyme | per label | Helps reduce apple haze; typically added before/at pitch or per product instructions. |
## Post-fermentation flavor ingredients
| Item | Amount | Timing |
|---|---:|---|
| Vanilla beans or vanilla extract | 1–3 beans or measured extract | After stabilization, by taste. |
| Cinnamon sticks | 1–2 | Secondary/flavoring contact; taste often. |
| Nutmeg | tiny amount | Bench trial only. |
| Allspice | tiny amount | Bench trial only. |
| Clove | optional microscopic amount | Usually skip or use tincture; very strong. |
| Butter extract | 1 bottle | Optional; bench trial only. |
| Butterscotch extract | 1 bottle | Optional; bench trial only. |
| Sea salt/kosher salt | tiny amount | Dissolve and bench trial; makes dessert notes pop. |
| Acid blend or malic acid | optional | Only if too sweet/flat after bench trials. |
| Wine tannin | optional | Only if too soft/thin after bench trials. |
| Frozen apple juice concentrate | 1–3 cans optional | Post-fermentation apple boost after stabilization. |
## Stabilization
| Item | Need |
|---|---:|
| Potassium metabisulfite or Campden tablets | label dose for 3 gal |
| Potassium sorbate | label dose for 3 gal |
## Label warning for apple juice/cider
Good:
```text
apple juice/cider, ascorbic acid/vitamin C
```
Avoid:
```text
potassium sorbate
sodium benzoate
preservatives that inhibit yeast
```
stabilization-and-flavoring.md
+32
View File
@@ -0,0 +1,32 @@
# Stabilization and Flavoring Plan
## When to stabilize
Only stabilize when:
- gravity is stable across multiple readings
- fermentation is complete
- mead has been racked off gross lees
- you are ready to backsweeten/flavor soon
## Stabilization steps
1. Confirm product label dosage for 3 gallons.
2. Sanitize tools.
3. Add potassium metabisulfite/Campden.
4. Add potassium sorbate.
5. Mix gently without splashing.
6. Wait at least 24 hours before backsweetening/flavoring.
## Flavoring order
1. Pull 100 ml samples.
2. Bench trial honey sweetness first.
3. Add apple concentrate only if apple faded.
4. Add vanilla.
5. Test cinnamon/warm spice.
6. Test tiny butter/butterscotch extract.
7. Test tiny salt/acid/tannin only if needed.
8. Scale carefully and add to full batch.
9. Let integrate 1–2+ weeks.
10. Confirm no renewed fermentation before bottling.