From b65ff62473e534d2ee2c37f3f1f9d8e74be43850 Mon Sep 17 00:00:00 2001 From: Shard Date: Sun, 9 Aug 2026 09:23:38 -0400 Subject: [PATCH] Initial apple honey butter mead plan --- .gitignore | 6 +++ README.md | 46 ++++++++++++++++++++ bench-trial.md | 39 +++++++++++++++++ day-1-brew-day.md | 47 +++++++++++++++++++++ logs/fermentation-log.md | 41 ++++++++++++++++++ process.md | 67 +++++++++++++++++++++++++++++ recipe.md | 77 ++++++++++++++++++++++++++++++++++ references.md | 14 +++++++ schedule-template.md | 25 +++++++++++ shopping-list.md | 73 ++++++++++++++++++++++++++++++++ stabilization-and-flavoring.md | 32 ++++++++++++++ 11 files changed, 467 insertions(+) create mode 100644 .gitignore create mode 100644 README.md create mode 100644 bench-trial.md create mode 100644 day-1-brew-day.md create mode 100644 logs/fermentation-log.md create mode 100644 process.md create mode 100644 recipe.md create mode 100644 references.md create mode 100644 schedule-template.md create mode 100644 shopping-list.md create mode 100644 stabilization-and-flavoring.md diff --git a/.gitignore b/.gitignore new file mode 100644 index 0000000..bd34fc2 --- /dev/null +++ b/.gitignore @@ -0,0 +1,6 @@ +# Local notes / temp files +*.tmp +*.bak +.DS_Store +.env +secrets.* diff --git a/README.md b/README.md new file mode 100644 index 0000000..4f4c333 --- /dev/null +++ b/README.md @@ -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. diff --git a/bench-trial.md b/bench-trial.md new file mode 100644 index 0000000..02044f9 --- /dev/null +++ b/bench-trial.md @@ -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. diff --git a/day-1-brew-day.md b/day-1-brew-day.md new file mode 100644 index 0000000..2922bfb --- /dev/null +++ b/day-1-brew-day.md @@ -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: +``` diff --git a/logs/fermentation-log.md b/logs/fermentation-log.md new file mode 100644 index 0000000..212e9f2 --- /dev/null +++ b/logs/fermentation-log.md @@ -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 | +|---|---|---|---|---| +| | | | | | diff --git a/process.md b/process.md new file mode 100644 index 0000000..2b85686 --- /dev/null +++ b/process.md @@ -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. diff --git a/recipe.md b/recipe.md new file mode 100644 index 0000000..8464fb0 --- /dev/null +++ b/recipe.md @@ -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. diff --git a/references.md b/references.md new file mode 100644 index 0000000..3195c89 --- /dev/null +++ b/references.md @@ -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. diff --git a/schedule-template.md b/schedule-template.md new file mode 100644 index 0000000..2011fd0 --- /dev/null +++ b/schedule-template.md @@ -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 | diff --git a/shopping-list.md b/shopping-list.md new file mode 100644 index 0000000..5ce24bd --- /dev/null +++ b/shopping-list.md @@ -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 +``` diff --git a/stabilization-and-flavoring.md b/stabilization-and-flavoring.md new file mode 100644 index 0000000..c015412 --- /dev/null +++ b/stabilization-and-flavoring.md @@ -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.