68 lines
2.0 KiB
Markdown
68 lines
2.0 KiB
Markdown
# Process Guide — Apple Honey Butter Mead
|
|
|
|
## Phase 0 — Before brew day
|
|
|
|
- Confirm a 5 gallon carboy or other low-headspace secondary plan is available before primary completes. If only the 3 gallon carboy is available, rack the best 3 gallons to secondary and use the remainder separately.
|
|
- Confirm apple cider/juice has no sorbate/benzoate.
|
|
- Confirm yeast, nutrient, pectic enzyme, sanitizer, and hydrometer are ready.
|
|
- Decide whether to start with 7.5 or 8 lb honey.
|
|
- Safer first target: start with 7.5 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 4 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 the actual stabilized volume.
|
|
2. Add potassium sorbate per label for the actual stabilized volume.
|
|
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.
|