Initial apple honey butter mead plan

day-1-brew-day.md

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+# 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:
+```