# 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.