# 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.