Third Cutting 2026
Scheduled
George says
Third Cutting 2026 is scheduled to start today.
Started:
September
16,
2026
Recipe:
Third Cutting / Honey Recipe
V1
Recipe progress
0
of
15
steps complete
Recipe
Experimental one-gallon alfalfa-tea mead. Target OG 1.088-1.095. Target starting pH approximately 3.5-3.8. Preferred fermentation temperature approximately 65-68 F. Alfalfa level intentionally conservative. Recipe is frozen once production begins. Actual deviations, additions, corrections, and observations must be recorded as batch events and considered for V2.
Ingredients
| Ingredient | Amount |
|---|---|
|
Third Cutting alfalfa
Clean, dry alfalfa. Used to make the tea. Quantity intentionally conservative for V1.
|
1.0 oz |
|
Honey
Primary fermentable sugar.
|
2.5 lb |
|
Water
Use for alfalfa tea and adjust final must to approximately 1.0 gallon total volume.
|
As needed |
|
Lalvin K1-V1116
Primary yeast for V1.
|
2.5 g |
|
Go-Ferm Protect
Use during yeast rehydration.
|
3.1 g |
|
Fermaid O
Total nutrient amount. Divide into four 0.6 g additions.
|
2.4 g |
|
Tartaric acid
Use only if measured starting pH is above approximately 3.8. Add in 0.25 g increments, mix thoroughly, and remeasure.
|
As needed |
Process
1
Sanitize equipment
Sanitize the fermenter, utensils, measuring equipment, strainer, and anything that will contact the cooled must.
2
Make alfalfa tea
Heat approximately 3.5 quarts of water to about 175 F. Remove from heat. Add 1.0 oz clean dry Third Cutting alfalfa, cover, and steep for 15 minutes. Do not boil the alfalfa.
3
Strain and cool tea
Strain the alfalfa tea thoroughly. Allow it to cool to approximately 100 F or below before adding honey.
4
Build the must
Dissolve 2.5 lb honey into the cooled alfalfa tea. Transfer to the primary fermenter and add remaining tea or water as needed to reach approximately 1.0 gallon total must volume.
5
Record baseline measurements
Mix thoroughly and record specific gravity, pH, and temperature in George before pitching yeast. Target OG is 1.088-1.095.
6
Adjust pH only if required
Target starting pH is approximately 3.5-3.8. If measured pH is above about 3.8, add tartaric acid in 0.25 g increments, mixing and remeasuring after each addition. Do not add acid automatically.
7
Rehydrate and pitch yeast
Rehydrate 2.5 g Lalvin K1-V1116 using 3.1 g Go-Ferm Protect according to the product directions. Pitch after appropriately managing the temperature difference between the yeast slurry and must.
8
Add first nutrient
At yeast pitch, add 0.6 g Fermaid O. Record the nutrient addition as a batch event.
9
24-hour nutrient addition
At approximately 24 hours, gently degas, add 0.6 g Fermaid O, and record the addition as an event.
10
48-hour nutrient addition
At approximately 48 hours, gently degas, add 0.6 g Fermaid O, and record the addition as an event.
11
72-hour nutrient addition
At approximately 72 hours, gently degas, add the final 0.6 g Fermaid O and record the addition.
12
Monitor fermentation
Aim for approximately 65-68 F. Record SG, temperature, and pH regularly while fermentation is active. Do not deliberately introduce oxygen after the early fermentation period.
13
Confirm fermentation completion
Continue monitoring specific gravity. Consider primary fermentation complete only after gravity has stopped falling and remains stable for several days.
14
Rack
Rack the wine off the gross lees into an appropriately sized sanitized vessel after fermentation is complete. Record racking as a batch event.
15
Evaluate before adjustment
Taste and document aroma, alfalfa character, sweetness, acidity, body, bitterness, vegetal character, and overall balance before adding tannin, acid, sulfite, sorbate, sweetener, or other adjustments.