68 lines
1.8 KiB
Markdown
68 lines
1.8 KiB
Markdown
# Process Guide — Apple Honey Butter Mead
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## Phase 0 — Before brew day
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- Confirm extra 3 gallon carboy is available for secondary.
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- Confirm apple cider/juice has no sorbate/benzoate.
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- Confirm yeast, nutrient, pectic enzyme, sanitizer, and hydrometer are ready.
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- Decide whether to start with 5.5, 6, or 6.5 lb honey.
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- Safer first target: start with 5.5–6 lb, measure gravity, adjust only if needed.
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## Phase 1 — Brew day
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1. Clean first, sanitize second.
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2. Add cider/juice + honey to bucket.
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3. Mix thoroughly.
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4. Top to 3 gallons.
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5. Measure OG and temperature.
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6. Add pectic enzyme per label.
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7. Rehydrate/pitch yeast.
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8. Attach lid/airlock.
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9. Record everything.
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## Phase 2 — Early fermentation
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- T+24h: degas, add Fermaid O if active/appropriate.
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- T+48h: degas, add Fermaid O.
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- T+72h: degas, add Fermaid O.
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- Day 5 or 1/3 sugar break: check gravity/activity; possible final nutrient addition.
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## Phase 3 — Primary completion
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- Wait for gravity to drop and stabilize.
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- Do not rely on bubbles alone.
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- Do not rack while gravity is still falling quickly unless troubleshooting.
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## Phase 4 — Secondary
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- Rack to clean/sanitized carboy after gravity is stable or near stable and primary is substantially complete.
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- Minimize oxygen/splashing.
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- Let clear/age.
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## Phase 5 — Stabilize
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Only when gravity is stable and fermentation is done:
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1. Add potassium metabisulfite/Campden per label for 3 gal.
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2. Add potassium sorbate per label for 3 gal.
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3. Wait at least 24 hours.
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## Phase 6 — Flavoring
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Use bench trials before full-batch additions.
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Likely order:
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1. Honey backsweetening.
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2. Vanilla.
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3. Cinnamon/warm spice.
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4. Tiny butter/butterscotch extract if wanted.
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5. Salt/acid/tannin if needed.
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6. Rest and retaste.
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## Phase 7 — Aging and bottling
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- Let flavor integrate.
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- Confirm no renewed fermentation.
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- Bottle only when stable and tasting good.
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