====== πŸ“πŸ― Honor & Oak – Small Batch Mead & Strawberry Wine (1 Gallon System) ====== ===== πŸ“Œ Purpose ===== Run repeatable 1-gallon test batches to dial in: * Flavor profiles * Fruit ratios * Honey vs sugar balance * Fermentation performance ---- ===== πŸ§ͺ Batch Overview (A/B/C Test) ===== ==== A β€” Traditional Mead ==== * 3 lb honey * Water to 1 gallon * Target OG: ~1.090–1.100 ---- ==== B β€” Strawberry Mead ==== * 3 lb honey * ~3 lb strawberries * Water to ~1 gallon * Target OG: ~1.095–1.110 ---- ==== C β€” Strawberry Wine (Sugar) ==== * ~3 lb strawberries * 2–2.5 lb sugar * Water to ~1 gallon * Target OG: ~1.085–1.095 ---- ===== πŸ“ Fruit Prep (Critical) ===== - Freeze strawberries - Thaw completely - Lightly crush (do NOT puree) **Optional:** * Add pectic enzyme β†’ wait 30 min ---- ===== βš™οΈ 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 * ~Β½ packet per gallon **Nutrients (Fermaid O):** * Total: 1 tsp per gallon * Day 0: Β½ tsp * Day 2–3: Β½ tsp ---- ===== 🌑️ Fermentation Conditions ===== * Temp: 65–72Β°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) ---- ===== πŸ“ 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) ---- ===== πŸ“Š Batch Tracking Template ===== Batch: A / B / CDate 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 ---- ===== πŸ”„ Iteration Strategy ===== Adjust ONE variable per batch: * Fruit amount * Honey vs sugar * OG (strength) * Yeast strain ---- ===== 🎯 Product Direction ===== * Traditional Mead β†’ baseline / aging product * Strawberry Mead β†’ balanced signature candidate * Strawberry Wine β†’ fast, approachable product ---- ===== πŸš€ 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: >β€œgood batch” To: >**repeatable, branded product (Honor & Oak Mead & Wine)**