StretchLearn Course
From sanitized bucket to bottled batch, driven by gravity readings and a nutrient schedule.
Course Overview
This course takes you from a sanitized bucket to a finished, bottled mead and cider using real numbers instead of guesswork. You will calculate honey and apple ratios to hit a target gravity and ABV, run a staggered nutrient schedule, and control sweetness and fizz. Every step is framed around the hydrometer reading so your results are repeatable batch after batch.
Learning Outcomes
Calculate honey and apple-juice ratios to hit a target original gravity and final ABV using a hydrometer.
Design and run a TOSNA 3.0 staggered nutrient schedule for a healthy primary fermentation.
Select an appropriate yeast strain by temperature range, alcohol tolerance, and flavor profile.
Stabilize a finished batch with sorbate and metabisulfite, then backsweeten to a chosen sweetness level.
Carbonate cider or mead by priming sugar or forced CO2 and bottle safely without overcarbonation.
Diagnose stuck fermentations, off-flavors, and sanitation faults from observable symptoms.
Curriculum Preview
Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.
Set up a clean workspace and learn the hydrometer math that drives every recipe decision in mead and cider.
Design traditional and session meads by gravity, pick a yeast, and run a TOSNA staggered nutrient schedule.
Build cider from juice or fresh press, decide between pitched and wild yeast, and manage primary fermentation.
Finish the batch: stop fermentation, dial in sweetness, add fizz safely, and bottle for storage.
Built for Application
This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.