TorresVault Documentation

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🍓🍯 Honor & Oak – Small Batch Mead & Strawberry Wine (1 Gallon System)
📌 Purpose

Run repeatable 1-gallon test batches to dial in:

Flavor profiles
Fruit ratios
Honey vs sugar balance
Fermentation performance
🧪 Batch Overview (A/B/C Test)
A — Traditional Mead
3 lb honey
Water to 1 gallon
Target OG: ~1.090–1.100
B — Strawberry Mead
3 lb honey
~3 lb strawberries
Water to ~1 gallon
Target OG: ~1.095–1.110
C — Strawberry Wine (Sugar)
~3 lb strawberries
2–2.5 lb sugar
Water to ~1 gallon
Target OG: ~1.085–1.095
🍓 Fruit Prep (Critical)
Freeze strawberries
Thaw completely
Lightly crush (do NOT puree)

Optional:

Add pectic enzyme → wait 30 min
⚙️ Build Process
Step 1 – Mix
Dissolve sugar (Batch C) in warm water
Add honey (A & B)
Add strawberries (B & C)
Top with water (leave headspace)
Step 2 – Oxygenate
Shake vigorously 1–2 minutes
Step 3 – Measure
Take hydrometer reading
Record OG
Step 4 – Yeast + Nutrients

Yeast:

EC-1118
~½ packet per gallon

Nutrients (Fermaid O):

Total: 1 tsp per gallon
Day 0: ½ tsp
Day 2–3: ½ tsp
🌡️ Fermentation Conditions
Temp: 65–72°F
Out of direct sunlight
Fruit batches: allow extra headspace or use blowoff tube
⏱️ Fermentation Timeline
Day 0
Pitch yeast
Add first nutrient
Day 1–3
Active fermentation
Foam forms
Fruit rises

Action:

Punch down fruit cap 1–2x/day
Day 2–3
Add second nutrient dose
Day 4–6 (CRITICAL)
Rack fruit batches (B & C) off strawberries

Do NOT exceed ~7 days on fruit

Week 2–3
Rack all batches off sediment (lees)
🍓 Fruit Cap Management
Push down daily
Keep all fruit wet
Prevents mold + improves extraction
⚠️ Common Issues & Fixes
Overfilled fruit batches
Risk: overflow
Fix: blowoff tube or reduce volume
No activity in first 12 hours
Normal
Expect activity within 24 hours
Harsh / hot alcohol
Usually nutrient issue
Fix: proper Fermaid O schedule
Bitter / vegetal taste
Fruit left too long
Fix: rack earlier (Day 4–5)
📊 Batch Tracking Template
Batch: A / B / C
Date Started:
Ingredients:
OG:
Yeast:
Nutrient Schedule:
Temp:

Day 1 Notes:
Day 3 Notes:
Day 5 Notes:

Rack Date:
Final Gravity (FG):
ABV (est):

Taste Notes:
Changes for Next Batch:
🧠 Lessons Learned
Honey = body, complexity, slower fermentation
Sugar = faster, brighter, fruit-forward
Fruit load impacts:
Color
flavor intensity
fermentation speed
🔄 Iteration Strategy

Adjust ONE variable per batch:

Fruit amount
Honey vs sugar
OG (strength)
Yeast strain
🎯 Product Direction
Traditional Mead → baseline / aging product
Strawberry Mead → balanced signature candidate
Strawberry Wine → fast, approachable product
🚀 Future Improvements
Add acid balance (lemon or acid blend)
Secondary fruit additions for cleaner flavor
Stabilize + backsweeten for consistency
Scale to 3–5 gallon batches once dialed
🏁 Goal

Move from:

“good batch”

To:

repeatable, branded product (Honor & Oak Mead & Wine)

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