Initial apple honey butter mead plan

process.md

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+# 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.