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17 bottles of Banana - Lavender Honey Melomel.

The lavender flavor dominated for almost its entire life (except the early stages of fermentation). But the banana is finally starting to emerge.

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I did an apricot melomel. Just finishing backsweetning on apricots. The colour & clarity are amazing. Going to get it off the fruit today or tomorrow then let it clear a month or two before bottling.
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I have been saying this a lot lately, but I can't wait to try this one.
 
A simple mead with honey, water yeast nutrients, acid and tannin. Pardon the condensation on the bottles I bottled the mead (was trying an experiment with clearing).

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Having a sampler 3 oz from a New Glarus glass from the brewery- taster of an already opend viking blod. I dont think I can still handle its sweetness but its other wise good.Pretty shure it would be sweeter than doing shots of maple syrup and I think Ive done that before. Does have a nice buttery/appley cinnamonness about it. Im just not use to this high abv/sweetness I guess. Smells and tastes nice though. A lame interpretation of this may be apple pie on steriods. Im also interpereting this differntly today than when I first opened this.
 
Here's my first mead/melomel started 9/17/13.

Ingredients:
3.5lbs North Dakota/South Dakota clover honey
~1 Gallon tap water
1 Whole clove
Zest of one whole orange
Meat of one orange, excluding most of white pith
25 raisins
5 grams of Lalvin EC-1118

Starting gravity of 1.120


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I did an apricot melomel. Just finishing backsweetning on apricots. The colour & clarity are amazing. Going to get it off the fruit today or tomorrow then let it clear a month or two before bottling.I have been saying this a lot lately, but I can't wait to try this one.

That looks awesome! How many pounds of fruit did you use? Dried or fresh?
 
Hey all! My 2nd go at a Mead myself. My first is a 5 gallon in a secondary I started back in August. I started a JOAM shortly after for something that would be quicker and ready by mid October. A plan that has worked well. Only difference I made was I used EC-1118 as that is what I had on hand.

Bottled it tonight and it came out very nice.

Have definitely learned a lot from this forum and can't wait to post more in the future!

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From left to right:
-Meadowfoam Traditional
-Black Raspberry Melomel
-Vanilla Metheglin

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first batch........ simple.. honey... spring water... yeast... and raisins.... first ferm for 3 weeks... second for another 3.... cleared pretty quickly .. sampled and tested.... sits about 13%...... dry but honey finish... already have another batch on .... love it

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Here are six of the seven meads I have made so far. Left to right: Traditional Mead (honey, water, yeast - but you all know that :); Colorado Peach (18% abv!); Bochet (was dark as night but after a year aging has turned very reddish, don't know why, love the color and clarity); Game of Thrones Mead - "Khaleesi's Capsumel (jalapeno peppers, dates, Colorado sourced honey); Lemon Grass Mead (very youing, simply traditional mead with several stalks of split lemongrass for three weeks in secondary); and a very old bottle of JAOM made with oranges, grapefruit, and raisins. Not shown, second batch of a Sparkling Hefe Mead, still in secondary (noble hops, fermented using Bavarian hefeweizen yeast).

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That looks awesome! How many pounds of fruit did you use? Dried or fresh?

Sorry, didn't see your post. I used canned fruit (7 lbs is all that would fit). I checked the ingredients and there was nothing freaky, just fruit and sugar water. I let the sugar water drain off before adding to the carboy. Left them in for 2 - 3 weeks and racked. It is bulk aging for a couple months before I bottle. It has a little haze now. I am hoping it will clear on its own or I will have to add some clearing agent.
 
Ginger peach melomel (Schramm's formula). Backsweetened to 1.014, will bottle in a month. Fresh North Georgia Loring Peaches!

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This is the last bottle of mead from the only batch of mead I've made - It's ten years old. I'd like to make some more sometime.

EDIT: Looking back at my records, this was brewed January 18th, 2003...

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Still needs time to clear before I bottle it, but here is a honey dew mead....super sweet! Taste like honey dew melon!

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Tasmanian leatherwood honey traditional. 14%, 7 months old. I didn't have high hopes for this when I started, but it is AMAZING. Dry, strong floral aroma, resembles Concord grapes and elder flowers. Really amazing honey.

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Sorry, didn't see your post. I used canned fruit (7 lbs is all that would fit). I checked the ingredients and there was nothing freaky, just fruit and sugar water. I let the sugar water drain off before adding to the carboy. Left them in for 2 - 3 weeks and racked. It is bulk aging for a couple months before I bottle. It has a little haze now. I am hoping it will clear on its own or I will have to add some clearing agent.

Sweet, thanks!
 
Vanilla Chai Mead (has already seen some action ^^)

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Cherry Mead

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Work in progress:

Banana mead (done fermenting, needs to age & clarify)

Apricot mead (2 days since start of fermentation)
 
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