Third Cutting 2026
Fermenting
George says
Third Cutting 2026 is fermenting.
Started:
September
16
2026
Recipe:
Third Cutting / Honey Recipe
V1
Latest readings
Specific Gravity
0.99
Temperature
70.5
°F
pH
3.12
Recipe progress
13
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
✓
Sanitize equipment
Sanitize the fermenter, utensils, measuring equipment, strainer, and anything that will contact the cooled must.
Completed
Sep
16
at
8:00 PM
✓
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.
Completed
Sep
16
at
8:35 PM
✓
Strain and cool tea
Strain the alfalfa tea thoroughly. Allow it to cool to approximately 100 F or below before adding honey.
Completed
Sep
17
at
8:14 AM
✓
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.
Completed
Sep
17
at
11:47 AM
✓
Record baseline measurements
Mix thoroughly and record specific gravity, pH, and temperature in George before pitching yeast. Target OG is 1.088-1.095.
Completed
Sep
17
at
11:47 AM
✓
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.
Completed
Sep
17
at
11:47 AM
✓
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.
Completed
Sep
17
at
12:27 PM
✓
Add first nutrient
At yeast pitch, add 0.6 g Fermaid O. Record the nutrient addition as a batch event.
Completed
Sep
17
at
12:59 PM
✓
24-hour nutrient addition
At approximately 24 hours, gently degas, add 0.6 g Fermaid O, and record the addition as an event.
Completed
Sep
18
at
6:32 PM
✓
48-hour nutrient addition
At approximately 48 hours, gently degas, add 0.6 g Fermaid O, and record the addition as an event.
Completed
Sep
20
at
5:56 PM
✓
72-hour nutrient addition
At approximately 72 hours, gently degas, add the final 0.6 g Fermaid O and record the addition.
Completed
Sep
20
at
5:56 PM
✓
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.
Completed
Oct
12
at
2:22 PM
✓
Confirm fermentation completion
Continue monitoring specific gravity. Consider primary fermentation complete only after gravity has stopped falling and remains stable for several days.
Completed
Oct
12
at
2:22 PM
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.
Recent activity
Add Fermaid O Yesterday
9/19/2026 at about 1700
Sep
20
at
5:57 PM
Nutrient Addition
Completed recipe step 8: added 0.6 g Fermaid O. Reason: First scheduled Fermaid O addition.. Planned total is 2.4 g in four 0.6 g additions.
Sep
17
at
4:23 PM
Yeast Pitch
Completed recipe step 7: pitched Lalvin K1-V1116 with 3.1 g Go-Ferm. Yeast step completed after SG and pH correction. Exact yeast mass was not separately recorded.
Sep
17
at
4:23 PM
Pre Pitch Snapshot
Pre-pitch snapshot: SG 1.09, pH 4.14. Composition correction phase complete.
Sep
17
at
4:23 PM
Acid Addition
Added 15 mL Approximate 1% tartaric working solution (nominal tartaric acid 0.15 g). Reason: Small final pre-fermentation pH trim.
Sep
17
at
4:23 PM