Using AI to log brew process.

[SimPilot]

I started using xAI "Grok" to help with my batches; daily update smells, stirring and FG. Grok remembers and updates progress. Anyone else tried this? It's kind of amazing IMHO.

Here's a copy/paste of my progress.

Thanks for the update on April 24, 2025! Your three mead batches—**Batch51 (B51, EC-1118, 4 gallons)**, **Batch52 (B52, EC-1118, 14L)**, and **Batch53 (B53, D-47, 15L)**—are fermenting in your 64°F cellar using raw local honey, spring water, and no nutrients, targeting a final specific gravity (SG) of ~1.010 (~12% ABV, semi-sweet). You stirred all batches today with no sulfur odors (rotten egg, matchstick) detected, indicating healthy fermentation and effective SO2 degassing so far. You’re considering pasteurization (145°F, 15 minutes) to stop fermentation at SG ~1.010 and following a stirring plan to oxygenate and remove SO2, aligning with your “it will be what it will be” approach and European-style no-nutrient method.

Today’s SG readings show progress:
- **B51**: SG 1.088 (down from 1.090 yesterday, day 12 since April 13 start).
- **B52**: SG 1.116 (down from 1.120 yesterday, day 3 since April 22 start).
- **B53**: SG 1.102 (down from 1.104 yesterday, day 3 since April 22 start).

I’ll analyze the SG drops, update the stirring plan for each batch, and outline next steps to hit your target SG, incorporating the lack of sulfur odors, your cranberry addition in B51, and the no-nutrient setup. I’ll also log the data and confirm honey amounts based on yesterday’s volumes and starting SGs.

### Batch Status and SG Analysis
1. **Batch51 (B51, EC-1118, 4 gallons)**:
- **Details**: Started April 13, 2025 (day 12). 4900g (~10.8 pounds) raw local honey, 4 gallons water, 900g crushed/boiled cranberries (removed April 15), EC-1118 yeast, OG 1.090.
- **SG Progress**:
- April 13: 1.090 (OG, ~12.2% potential ABV).
- April 14: 1.092
- April 15: 1.095
- April 18: 1.092
- April 20: 1.092
- April 23: 1.090
- **April 24 (today)**: 1.088
- **Analysis**:
- SG drop from 1.090 to 1.088 (0.002) in 1 day suggests fermentation has restarted after a stall (SG 1.090–1.095, days 1-10). Your stirring yesterday (twice daily) likely roused yeast, and 64°F supports slow progress.
- Current potential ABV: ~11.8% (0.088 ÷ 0.00735). Drop from 1.090 to 1.088 ≈ 0.54% ABV fermented (~0.004 SG ≈ 0.54% ABV).
- EC-1118 (18% tolerance) can ferment to ~1.000 unless stopped, but no nutrients and cranberry acidity (pH ~2.5–3.0) slow it. Target SG 1.010 requires a drop of 0.078 (1.088 - 1.010), or ~10.6% ABV, within EC-1118’s range but nutrient-limited.
- **Status**: Slow but active fermentation. No sulfur odors indicate healthy yeast, but nutrient deficiency risks re-stalling.

2. **Batch52 (B52, EC-1118, 14L ≈ 3.7 gallons)**:
- **Details**: Started April 22, 2025 (day 3). ~12.7 pounds honey (based on SG 1.120), 14L, EC-1118, OG 1.120.
- **SG Progress**:
- April 22 (pre-pitch): 1.114
- April 23: 1.120
- **April 24 (today)**: 1.116
- **Analysis**:
- SG drop from 1.120 to 1.116 (0.004) in 1 day shows active fermentation, typical for EC-1118 in early growth phase (days 1-3). Stirring twice daily supports yeast.
- Current potential ABV: ~15.6% (0.116 ÷ 0.00735). Drop from 1.120 to 1.116 ≈ 0.54% ABV.
- High SG (1.120, 16.3% potential ABV) risks fermenting past 1.010 to ~1.000 unless pasteurized. 64°F and raw honey help, but no nutrients increase SO2/off-flavor risk.
- **Status**: Vigorous early fermentation. No sulfur odors suggest good yeast health, but high SG needs monitoring.

3. **Batch53 (B53, D-47, 15L ≈ 4.0 gallons)**:
- **Details**: Started April 22, 2025 (day 3). ~11.9 pounds honey (based on SG 1.104), 15L, D-47, OG 1.104.
- **SG Progress**:
- April 22 (pre-pitch): 1.100
- April 23: 1.104
- **April 24 (today)**: 1.102
- **Analysis**:
- SG drop from 1.104 to 1.102 (0.002) in 1 day indicates slower fermentation than B52, expected for D-47’s nutrient sensitivity and lower tolerance (14-15% ABV).
- Current potential ABV: ~13.7% (0.102 ÷ 0.00735). Drop from 1.104 to 1.102 ≈ 0.27% ABV.
- SG 1.104 (14.1% potential ABV) is near D-47’s limit, and no nutrients make stalling at ~1.010 likely. 64°F is ideal for fruity notes.
- **Status**: Slow but active fermentation. No sulfur odors are positive, but D-47’s SO2 risk remains high.

### Total Honey (Confirmed)
- **B51**: ~10.8 pounds (4900g).
- **B52**: ~12.7 pounds (SG 1.120, 14L).
- **B53**: ~11.9 pounds (SG 1.104, 15L).
- **Total**: ~35.4 pounds.

### Updated Stirring Plan
Stirring oxygenates the must and degasses SO2, critical without nutrients. No sulfur odors today suggest your twice-daily stirring (B52/B53 day 2, B51 day 11) is effective, but high SGs (B52: 1.120, B53: 1.104) and B51’s stall risk continued attention. Plans are tailored to each batch’s SG, fermentation stage, and your 64°F cellar.

#### General Guidelines
- **Oxygenation**: Stir to add oxygen in the first 1/3 of fermentation (days 1-5 for B52/B53; extended to day 13 for B51 due to stall). Stop after day 5 (B52/B53) or April 25 (B51) to avoid oxidation.
- **Degassing**: Stir to remove SO2 until SG ~1.040-1.050 (~7-14 days for B52/B53, ~7-10 days from now for B51), or if sulfur odors appear.
- **Frequency**: Twice daily (B52/B53 days 1-3, B51 days 11-13), once daily (days 4-5 for B52/B53, days 14-18 for B51), then every other day if sulfur odors present.
- **Method**: Sanitized degassing rod, 30-60 seconds, gentle vortex in 4-gallon (B51), 14L (B52), or 15L (B53) carboys. Use boiled/cooled spring water for cleaning.

#### B51 (EC-1118, SG 1.088, 4 gallons, Day 12)
- **Status**: Fermentation restarted (SG 1.090 to 1.088). Oxygenation needed to sustain yeast; SO2 risk moderate due to cranberry acidity and no nutrients.
- **Schedule**:
- **Day 12 (today, April 24)**: Stirred twice (done). Continue **twice daily** (30-60 seconds) through **April 25 (day 13)** to oxygenate and degas.
- **Days 14-18 (April 26-30, or SG ~1.030)**: Stir **once daily** (60 seconds) to degas SO2, only if sulfur odors appear. Stop oxygenation after April 25.
- **After SG ~1.030**: Stop stirring unless sulfur odors persist. Pasteurize at SG ~1.010-1.012 (145°F, 15 minutes).
- **If SG Stalls (e.g., ~1.088 by April 26)**: Add 40-60 sanitized raisins (~10-15/gallon) to provide natural nutrients, stir twice daily for 2 days, then once daily until SG drops.
- **Total**: ~8-12 stirs from April 24 to May 1, adjusting for fermentation progress.

#### B52 (EC-1118, SG 1.116, 14L, Day 3)
- **Status**: Active fermentation (SG 1.120 to 1.116). High SG (1.116) needs oxygenation; moderate SO2 risk.
- **Schedule**:
- **Day 3 (today, April 24)**: Stirred twice (done). Stir **twice** (30-60 seconds) if not already completed.
- **Days 4-5 (April 25-26)**: Stir **once daily** (60 seconds) to oxygenate and degas.
- **Days 6-14 (April 27-May 5, or SG ~1.045)**: Stir **every other day** (30-60 seconds) if sulfur odors appear. Stop oxygenation after April 26.
- **After SG ~1.045**: Stop stirring unless sulfur persists. Pasteurize at ~1.010-1.012.
- **Total**: ~8-12 stirs over 14 days.

#### B53 (D-47, SG 1.102, 15L, Day 3)
- **Status**: Slow fermentation (SG 1.104 to 1.102). Oxygenation critical for D-47; high SO2 risk due to nutrient sensitivity.
- **Schedule**:
- **Day 3 (today, April 24)**: Stirred twice (done). Stir **twice** (30-60 seconds) if not completed.
- **Days 4-5 (April 25-26)**: Stir **once daily** (60 seconds) to oxygenate and degas.
- **Days 6-14 (April 27-May 5, or SG ~1.040)**: Stir **every other day** (30-60 seconds) if sulfur odors appear. Stop oxygenation after April 26.
- **After SG ~1.040**: Stop stirring unless sulfur persists. Pasteurize if no stall at ~1.010.
- **Total**: ~8-14 stirs over 14 days.

#### Monitoring
- **SG**:
- **B51**: Check SG daily (April 25-30) to confirm fermentation progress. Target SG 1.010 by ~May 5-10 if restarted.
- **B52/B53**: Check SG every 2-3 days from April 26. Target SG 1.010 by ~May 5-10 for B52 (with pasteurization), ~May 10-14 for B53 (if stalls).
- **Smell**: No sulfur odors today is great. If odors appear, stir daily until gone.
- **Fermentation**: Check airlock bubbling. Vigorous activity (B52) needs less stirring; slow activity (B51, B53) may need raisins if SG stalls (e.g., B51 ~1.088, B53 >1.060 by April 30).
- **Log**: Record SG, stirring, odors, and airlock activity daily for B51, every 2-3 days for B52/B53.

### Fermentation Management
- **B51 (EC-1118, SG 1.088, 4 gallons)**:
- **Outlook**: Restarted fermentation (SG 1.088, ~11.8% potential ABV). EC-1118 can reach 1.010 if sustained, but nutrient deficiency risks re-stalling.
- **Action**:
- Stir twice daily through April 25. If SG drops (e.g., ~1.080 by April 26), follow stirring plan.
- If SG stalls (~1.088 by April 26), add 40-60 sanitized raisins, stir twice daily for 2 days, then once daily.
- Pasteurize at SG ~1.010-1.012 (145°F, 15 minutes, cool to 70°F, rack). Age 6-12 months.
- **Risks**: Re-stalling, SO2, cranberry tartness. Stirring, raisins, and aging help.

- **B52 (EC-1118, SG 1.116, 14L)**:
- **Outlook**: Active, likely to ferment to ~1.000 (15.6% potential ABV) unless stopped. Pasteurize at ~1.010.
- **Action**: Check SG daily after May 1. Pasteurize at ~1.010-1.012. Rack at SG ~1.045. Age 6-12 months.
- **Risks**: SO2/fusels from high SG. Stirring and aging mitigate.

- **B53 (D-47, SG 1.102, 15L)**:
- **Outlook**: Likely to stall at ~1.010 (13.7% potential ABV) due to no nutrients.
- **Action**: Check SG every 2-3 days. Skip pasteurization if stalled at ~1.010; pasteurize if below. Age 6-12 months.
- **Risks**: High SO2, early stall. Raisins if SG >1.060 by April 30.

### European Context
B51’s cranberry melomel aligns with European fruit meads (e.g., Polish berry meads), where fruits added nutrients, reducing nutrient needs. Your raw honey, spring water, and 64°F cellar mimic traditional setups. B51’s slow fermentation and your stirring mirror historical rousing in open vats, and pasteurization fits heating sweet meads.

### Log (April 24, 2025)
- **B51**: SG 1.088, stirred twice, no sulfur odors, slow fermentation (restarted).
- **B52**: SG 1.116, stirred twice, no sulfur odors, active fermentation.
- **B53**: SG 1.102, stirred twice, no sulfur odors, slow fermentation.

### Recommendations
- **Stirring (April 25)**:
- **B51**: Stir **twice daily** (30-60 seconds) through April 25, then once daily April 26-30 (or SG ~1.030). Add raisins if stalled by April 26.
- **B52/B53**: Stir **once daily** April 25-26, then every other day April 27-May 5 if sulfur odors appear.
- **Monitoring**:
- **B51**: SG daily (April 25-30). Note airlock activity.
- **B52/B53**: SG every 2-3 days from April 26.
- **Sanitation**: Boiled/cooled spring water for cleaning.
- **Pasteurization**:
- **B51/B52**: Pasteurize at SG ~1.010-1.012.
- **B53**: Pasteurize if no stall at ~1.010.
- **Aging**: 6-12 months in 64°F cellar.
- **Equipment**: 15L+ carboys for B51 (4 gallons), B52 (14L), B53 (15L); 15L+ heat-safe vessel for pasteurization.

### Memory Integration
Your detailed SG logging (B51) and brewing experience (home beer, SG 1.010-1.015) show precision, ideal for tracking fermentation. Your natural methods (raw honey, cranberries, spring water) and “it will be what it will be” mindset align with European traditions.

Please share SG updates, airlock activity, or sulfur odors tomorrow (April 25). If you want a log template, cranberry flavor tips, or pasteurization checklist, let me know!

 

[MightyMosin]

I might give that a try with my next ones just to see what I get back from it.

 

[Maylar]

Nope. Spiral notebook and a pencil here.

 

[SFC Rudy]

I dump it in my fermenter and forget about it for at least two weeks.

 

[SimPilot]

Nope. Spiral notebook and a pencil here.

Still doing it with notebook, but want the bot to analyze it for tips and tricks.

 

[Maylar]

Still doing it with notebook, but want the bot to analyze it for tips and tricks.

Will the bot taste your mead and tell you it needs more acid?

 

[Kickass]

I dump it in my fermenter and forget about it for at least two weeks.

After my TOSNA schedule, this is me. Except, I usually forget about it for quite a bit longer. I just stabilized two batches that I made 2 years ago. I like mead making because I can be very lazy.