79 lines
2.4 KiB
Markdown
79 lines
2.4 KiB
Markdown
# Recipe — 4 Gallon Apple Honey Butter Mead
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## Target profile
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A sweet/semi-sweet apple dessert mead with:
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- fermented apple/cyser base
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- honey sweetness and body
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- vanilla warmth
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- cinnamon/apple-pie note
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- optional tiny butter/butterscotch impression
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- enough acidity/tannin to keep it balanced
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## Batch targets
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| Target | Value |
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|---|---:|
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| Finished volume | 4.0 gallons |
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| Primary honey | start with 7.5–8 lb, adjust toward OG |
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| Apple cider/juice | about 2.5 gallons preservative-free apple juice/cider |
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| Top-up water | about 0.8–0.9 gallons, adjusted to final volume after honey is dissolved |
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| Target original gravity | ~1.095–1.105 |
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| Yeast | 1 packet Lalvin 71B-1122 |
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| Expected ABV if dry | ~12.5–13.5% |
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| Final sweetness | Adjust after stabilization |
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## Primary recipe
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1. Add about 2.5 gallons preservative-free cider/juice to sanitized bucket.
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2. Dissolve 7.5–8 lb honey thoroughly.
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3. Top up with water to 4 gallons total.
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4. Mix very thoroughly.
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5. Measure gravity.
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6. If OG is below target, add honey incrementally and recheck.
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7. Add pectic enzyme per label.
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8. Rehydrate/pitch 71B.
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9. Follow nutrient schedule based on pitch time.
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## Honey adjustment guide
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Honey adds roughly 35 gravity points per pound per gallon.
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In a 4 gallon batch:
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```text
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1 lb honey ≈ +0.008–0.009 SG
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```
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Apple juice/cider may already be around 1.045–1.055. With 2.5 gallons of apple juice in a 4 gallon batch, 7.5–8 lb honey should land near the target range. Measure before pitching, then adjust. Do not blindly add all possible honey before measuring.
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## Nutrient schedule template
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Use ~16 g Fermaid O total for 4 gallons, split approximately:
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| Time | Amount |
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|---|---:|
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| T+24h | 4 g |
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| T+48h | 4 g |
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| T+72h | 4 g |
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| Day 5 or before 1/3 sugar break | 4 g only if appropriate |
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Before nutrient additions, degas gently first. Nutrient powder can cause a foam-up.
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For OG 1.100, 1/3 sugar break is around 1.067.
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## Post-fermentation flavor direction
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After fermentation is complete, gravity is stable, the mead is racked, and it is stabilized:
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- backsweeten with honey
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- add vanilla by bench trial/contact time
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- add cinnamon carefully by contact time or tincture
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- test butter/butterscotch extract in 100 ml samples
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- consider tiny salt solution
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- adjust acid/tannin only if needed
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- optional apple concentrate if apple character faded
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Do not add these during active fermentation.
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