48 lines
1.1 KiB
Markdown
48 lines
1.1 KiB
Markdown
# Day 1 — Brew Day / Pitch
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> **Date:** TBD. Fill this in once Jason actually brews the batch.
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## Goal
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Create a 3 gallon apple-honey must/cyser in the 6.5 gallon bucket, measure OG, pitch yeast, and start the log.
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## Steps
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1. Clean and sanitize bucket, lid, airlock, spoon, hydrometer/test jar, thief/baster, scissors, and any measuring gear.
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2. Add about 2 gallons preservative-free apple cider/juice.
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3. Add 5.5–6 lb honey to start.
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4. Stir until fully dissolved.
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5. Top up to 3 gallons with cider/juice.
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6. Mix thoroughly; honey stratification can cause bad readings.
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7. Take original gravity.
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8. Adjust honey only if gravity is too low.
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9. Record temperature.
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10. Add pectic enzyme per label.
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11. Rehydrate/pitch 71B yeast.
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12. Attach lid and airlock.
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13. Label the bucket.
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## Do not add today
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- vanilla
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- cinnamon/spices
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- butter extract
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- butterscotch extract
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- backsweetening honey
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- sorbate/metabisulfite
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- acid/tannin/salt
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## Log template
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```text
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Brew date/time:
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Apple cider/juice brand:
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Honey type/amount:
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Yeast:
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OG:
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Must temp:
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Pectic enzyme amount:
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Fermentation location/temp:
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Notes:
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```
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