Initial apple honey butter mead plan

recipe.md

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+# 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.