25 lines
2.6 KiB
Markdown
25 lines
2.6 KiB
Markdown
# Schedule — Apple Honey Butter Mead
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> Batch started: **2026-08-29 15:29 EDT**
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> Elapsed time uses pitch/mix time as T+0. Reminders are set for **9:00 PM EDT** where practical.
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| Elapsed time | Calendar date/time | Reminder time | Task |
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|---|---|---|---|
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| T+0h | 2026-08-29 15:29 EDT | now | Brew day / mix / OG / pitch. Record apple juice, honey, volume, temperature, and gravity. |
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| T+24h | 2026-08-30 15:29 EDT | 2026-08-30 21:00 EDT | Check active fermentation, gently degas if active, add ~3.75–4 g Fermaid O if appropriate. |
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| T+48h | 2026-08-31 15:29 EDT | 2026-08-31 21:00 EDT | Degas gently and add ~3.75–4 g Fermaid O. |
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| T+72h | 2026-09-01 15:29 EDT | 2026-09-01 21:00 EDT | Degas gently and add ~3.75–4 g Fermaid O. |
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| Delayed fermentation / repitch check | 2026-09-03 21:00 EDT | 2026-09-03 21:00 EDT | Jason deferred again on 2026-09-02 because he could not repitch that night. Check for fermentation signs; if none, repitch yeast. Hold Fermaid O until activity is established. |
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| Delayed Fermaid O addition | 2026-09-05 21:00 EDT | 2026-09-05 21:00 EDT | Fermentation appears underway based on alcohol aroma on 2026-09-03. Jason could not add Fermaid O on 2026-09-04. Gently degas and add ~3.75–4 g Fermaid O if fermentation is active/healthy; do not add multiple catch-up doses. |
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| T+~120h / delayed sugar-break check | 2026-09-06 21:00 EDT | 2026-09-06 21:00 EDT | Gravity/sugar-break check. For OG 1.120, 1/3 sugar break is ~1.080. Add final/next ~3.75–4 g Fermaid O only if fermentation is active and still before/near sugar break. |
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| Delayed Day 10 | 2026-09-10 21:00 EDT | 2026-09-10 21:00 EDT | Gravity/temp check; note aroma, bubbling, and taste if sampled. |
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| Delayed Day 14 | 2026-09-14 21:00 EDT | 2026-09-14 21:00 EDT | Gravity/temp check; evaluate progress toward dry/stable. |
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| Delayed Day 21 | 2026-09-21 21:00 EDT | 2026-09-21 21:00 EDT | Gravity/stability check; decide whether more primary time is needed. |
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| Stability checks | TBD | TBD | Confirm gravity is stable across readings several days apart before racking. |
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| Rack to secondary | TBD | TBD | Rack only after fermentation is substantially complete/stable. Prefer a 5 gallon carboy, or rack the best 3 gallons to the 3 gallon carboy and use the extra separately. |
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| Secondary week 1+ | TBD | TBD | Airlock, clarity, sediment, aroma checks. |
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| Stabilization | TBD | TBD | Stabilize only when finished and stable, dosed to actual volume. |
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| 24h after stabilization | TBD | TBD | Bench trials + backsweeten/flavor. |
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| Flavor integration | TBD | TBD | Taste/check gravity/renewed fermentation. |
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| Bottling readiness | TBD | TBD | Bottle only when stable and clear enough. |
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