Show us your Mead in a photo!!!

CornyKegs 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Alchemy said:
It is a Cyser, does that count? Before and after filtering!

I lagered this with a bavarian lager yeast and used some local cider and 5lbs orange blossom honey.

It refused to clear and tasted very sulfer.

After filtering it tastes much better. Dry and tart just how I like it
Click to expand...

How did you filter it?
 
Alchemy said:
It is a Cyser, does that count? Before and after filtering!

I lagered this with a bavarian lager yeast and used some local cider and 5lbs orange blossom honey.

It refused to clear and tasted very sulfer.

After filtering it tastes much better. Dry and tart just how I like it
Click to expand...


How did you filter it?
 
AZ_IPA said:
Sparkling mango habanero mead.
Click to expand...

That looks and sounds fantastic.

Any chance you could share the recipe. Maybe you already have and its in the database or beer smith cloud. Tell me f. off if you can't be arsed. None of my business.

Sure does look tasty though. After two 1 gallon batches of JAOM I'd like to try something a little more modern.
 
Gavin C said:
That looks and sounds fantastic.

Any chance you could share the recipe. Maybe you already have and its in the database or beer smith cloud. Tell me f. off if you can't be arsed. None of my business.

Sure does look tasty though. After two 1 gallon batches of JAOM I'd like to try something a little more modern.
Click to expand...

It was a sweet mead made with with orange blossom honey (OG 1.120, FG 1.030). (Roughly 5 gallon batch made with 17lbs honey, 3.75 gallons water, 71b-1122 yeast, and staggered nutrients)

When it was done fermenting, I racked 2.25gallons of it to 7lbs sliced mango in a 3 gallon carboy (I bottled the other 2.75g). After a month, I racked to two, 1 gallon jugs, each with ~8 grams of sliced fresh habanero peppers. They were bottled a few days later.

As for sparkling, it was a happy accident that I won't be able to repeat, and won't be able to share exactly how it happened :) (it wasn't a restarted fermentation in the bottles though)
 
AZ_IPA said:
It was a sweet mead made with with orange blossom honey (OG 1.120, FG 1.030). (Roughly 5 gallon batch made with 17lbs honey, 3.75 gallons water, 71b-1122 yeast, and staggered nutrients)

When it was done fermenting, I racked 2.25gallons of it to 7lbs sliced mango in a 3 gallon carboy (I bottled the other 2.75g). After a month, I racked to two, 1 gallon jugs, each with ~8 grams of sliced fresh habanero peppers. They were bottled a few days later.

As for sparkling, it was a happy accident that I won't be able to repeat, and won't be able to share exactly how it happened :) (it wasn't a restarted fermentation in the bottles though)
Click to expand...

Sounds a fair bit beyond my equipment and skill-set. Probably I will look to something more simple. Thanks for sharing your process though. Got me scratching my head now about the carbonation. You gotta have some trade secrets.:D
 
Blackberry, raspberry, multiberry, and pint noir pyment.

20151010_212339-1.jpg
 
Here's my contribution so far:

mead-collection.png


From left to right: Apricot Vanilla, Cranberry Apple Spice, traditional BOMM, traditional.

All of them so far have been very tasty, although the BOMM will benefit from a bit more aging.
 
Jackal516 said:
First mead. Spices were added in primary. The cinnamon is most noticeable. It's 9 months old. I might be moving and had to put it in something less risky. Or I would have continued bulk aging till crystal clarity.
Click to expand...

That mead is nice and all, but I can't stop looking at your Griswold collection back there :D
 
Left to Right and Back to Front.

Back Row
Left - Honey waiting to be Mead.:p
Center - Hibiscus Tea Metheglin - Bulk Conditioning 3 Months to-date
Right - Hibiscus Tea Metheglin - Primary (Just added last Nutrient Batch today)

Front Row
Left - Green Label Bottle - 1st Mead ever - Orange Blossom and Wildflower - 14 Months in Bottle bulk aged 4 months - Aged well at 12 months in bottle real good. Almost gone. :(

Right - Blue Bottle Label - Bakers Honey and Orange Melomel 5 Months in the bottle after 6 months bulk aging. Getting good - Another 4 - 6 months will be awesome. :D

Mead.jpg
 
BGBC said:
BRB melomel clocking in at 15.5%. Stiff pour of the bottling dregs. Texas brush honey, blueberries and raspberries. 9 months in fermenter, slight residual sweetness. Delicious.

View attachment 282840
Click to expand...

Just got results back on this one from a local competition. Scored a 42 and won a bronze in the specialty mead category, my highest comp score to date and first mead medal. :mug:

Both the gold and silver were awarded to coffee meads. Might have to look into that next...
 
BGBC said:
Just got results back on this one from a local competition. Scored a 42 and won a bronze in the specialty mead category, my highest comp score to date and first mead medal. :mug:

Both the gold and silver were awarded to coffee meads. Might have to look into that next...
Click to expand...

Sounds delicious! Could you share the recipe?
 
Pekkales said:
Sounds delicious! Could you share the recipe?
Click to expand...

Sure, some details from my notes:

3 lbs Texas brush honey (wildflower), 3 qts water, OG: 1.122

Used SNA, Yeast: 71b

Racked to a bucket after about a month (SG: 1.005), on top of 1 lb blueberries and 0.5 lbs raspberries in a weighted nylon bag

Racked to 1 gal carboy again after 2.5 weeks on fruit (SG: 1.010). Bottled 8 months later, FG: 1.005
 
BGBC said:
Sure, some details from my notes:

3 lbs Texas brush honey (wildflower), 3 qts water, OG: 1.122

Used SNA, Yeast: 71b

Racked to a bucket after about a month (SG: 1.005), on top of 1 lb blueberries and 0.5 lbs raspberries in a weighted nylon bag

Racked to 1 gal carboy again after 2.5 weeks on fruit (SG: 1.010). Bottled 8 months later, FG: 1.005
Click to expand...

Thanks, will be trying this one for sure! :mug:
 
Here is what I got going on now;

From left to right - BOMM - Tropical Honey (12lbs), 4 lbs Orange Honey, 1 lb Buckwheat @ 9 days (secondary)
BOMM - Orange Honey (15lbs) @ 9 days (secondary)
Saison Mead - Orange Honey (15lbs) @ 39 days (secondary)
Saison Mead - Texas Wildflower (15lbs) @ 72 days (secondary) will be bottled in 2 days...

4 batches.jpg
 

Similar threads

D
Restart fermentation to fix my mead?
Replies
9
Views
492
Raptor99
Raptor99
D
Should my mead look like this during primary fermentation?
Replies
2
Views
554
david kim
D
D
Marbles and headspace for mead
Replies
7
Views
488
beren
beren
Nubsan
First mead research, need some help.
Replies
12
Views
496
MightyMosin
MightyMosin
MightyMosin
Mead Class... Looking for suggestions
Replies
12
Views
688
Johnny2
J
BrewSwag 300

Latest posts

Back
Top