# 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:
```