Initial apple honey butter mead plan

stabilization-and-flavoring.md

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+# 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.