Show us your Mead in a photo!!!

Beernik said:

Since I was up anyway because I made the mistake of drinking coffee in the evening, figured I might as well label.

3 Goats Gruff Cyser

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Great labels!

A Cranberry Mead I threw together a few months ago.

Perry Pyment, Started in April for the Game of Thrones Mead thread

damn.. still gotta wait 6 weeks before this one is cleared all the way out and de carbonated :/

Thought I'd try this out:




Mead in the pumpkin fermenting.




It's a very pleasant pumpkin cyser in there. 12lbs of local wildflower honey and 2lbs of brown sugar. After the pumpkins start to turn, I'm going to transfer it all to secondary and throw in some cinnamon sticks and vanilla beans. I've made this before with pumpkin puree, and it's AMAZING. I'm expecting a more subdued pumpkin flavor doing this method (they are, afterall, not pie pumpkins ) I'm excited to see how it turns out.

TeufelHundenM198 said:

Thought I'd try this out: Mead in the pumpkin fermenting. It's a very pleasant pumpkin cyser in there. 12lbs of local wildflower honey and 2lbs of brown sugar. After the pumpkins start to turn, I'm going to transfer it all to secondary and throw in some cinnamon sticks and vanilla beans. I've made this before with pumpkin puree, and it's AMAZING. I'm expecting a more subdued pumpkin flavor doing this method (they are, afterall, not pie pumpkins ) I'm excited to see how it turns out.

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Do let me(us) know how it turn out

Inspired by those bottles of liqueur with whole pears, and the ones with gold flakes, I took some of the fermenting house mead and added a real honey comb from one of the hives out back. The mason jar has a loose lid, so CO2 can escape. It is really cloudy, and I am not sure if the comb will remain intact or eventually dissolve, but an interesting experiment.

Here is my three meads sll half way through,, left to right is viper, japaneese raspberry then a vanilla mead,,,

Blackberry Crush Mead; Just pitched yeast

Here's some pics of my delicious Red Currant Strawberry Hydromel

I just bottled my strawberry mead.

I'm not a fan of the screw-off caps, but I can get 12 375ml bottles for $6 locally, so I'll use what I can get cheap.

Love the hydromel, MarshmallowBlue...what is the ABV and FG on it?
Reminds me I need to make another fruit one.

So now I'm worried...

I rarely backsweeten things, but I did with my strawberry mead. It brought out the strawberry flavor really well. I added my sugar, made sure it was all dissolved, and let it sit for two days in case fermentation started again. The airlock didn't move one bit.

Well, I opened a bottle of this mead today and there was a slight hiss coming from the cap. I can't tell if it is air coming out, or air rushing in seeing as I bottled it at room temp and store/serve it chilled. Its not a lot of air moving around, but it makes me curious.

Should I panic? Should I pray to the gods that my mead isn't re-fermenting? Where is my goat altar? OH GOD DON'T LET THE BOTTLES EXPLODE!

Here a pic of my Cyser that was started last April. It was bottled Oct. 2nd.

ThorGodOfThunder said:

So now I'm worried... I rarely backsweeten things, but I did with my strawberry mead. It brought out the strawberry flavor really well. I added my sugar, made sure it was all dissolved, and let it sit for two days in case fermentation started again. The airlock didn't move one bit. Well, I opened a bottle of this mead today and there was a slight hiss coming from the cap. I can't tell if it is air coming out, or air rushing in seeing as I bottled it at room temp and store/serve it chilled. Its not a lot of air moving around, but it makes me curious. Should I panic? Should I pray to the gods that my mead isn't re-fermenting? Where is my goat altar? OH GOD DON'T LET THE BOTTLES EXPLODE!

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Do you use sorbate and kmeta? If not start praying the abv is to high for the yeast to do their job...

I did several months ago. It might be ok, I opened another bottle that has been at a steady temp for a few days and it didn't hiss at all. It might just be too cold where I have them stored. I'm going to take a bottle out and let it warm up to room temp and see if anything changes.

Oaked traditional that I bottled today. Made with equal parts sage and wildflower honeys and aged on Hungarian oak. My favorite so far.

Yohef said:

Oaked traditional that I bottled today. Made with equal parts sage and wildflower honeys and aged on Hungarian oak. My favorite so far.

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Nice chalice.

My first mead, essentially a sparkling cyster I made as an experiment.

Looks good man, how's it taste?

rustyknives said:

My first mead, essentially a sparkling cyster I made as an experiment.

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Great carbonation, I have a dry Cyser in primary that I was thinking of carbonating. If you don't mind me asking, what method did you use, bottle conditioning? If so, what did you use to prime? And how much of it?

kingboomer said:

Looks good man, how's it taste?

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It tastes really good, even though it is very young. Only have a small batch of it so it probably wont age much haha. Good hint of apple though

Yohef said:

Great carbonation, I have a dry Cyser in primary that I was thinking of carbonating. If you don't mind me asking, what method did you use, bottle conditioning? If so, what did you use to prime? And how much of it?

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I just put a little bit of cane sugar at the bottle f the bottle and let it sit. Didn't have anything fancy when i started so its been a lot of using random stuff i had around, primary was in an empty kraken handle.

Just went from carboy to bottles today!
Started this batch of JAOM the first week of Sept, bottled today, December 7, 2013.

Here is the gallong of strawberry melomel i started on thursday

This is a apple spice battach I made about 8 months ago

Apple Pie Mead

Show mead, coffee vanilla pyment and strawberry melomel.

Any info on the coffee vanilla pyment? Sounds interesting!

chickabeelane said:

Any info on the coffee vanilla pyment? Sounds interesting!

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Here is the link!


https://www.homebrewtalk.com/f80/coffee-vanilla-pyment-301272/

I did a strawberry melomel.
Not enough berry flavour. I wlll hide it in the back of a room for a long time to see if anything happens

This is my 4 week old Pembina Plum Mead after 3rd racking.

Just bottled: strawberry, apricot, & orange meads that were bulk aging for quite a while

jeffyboy007 said:

This is my 4 week old Pembina Plum Mead after 3rd racking.

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Why so many re-racks in a one month period?

Strawberry and Prickly Pear.

Blueberry in secondary after 2 months.

Chocolate Chili just pitched.

3+month old JAOM. Crystal clear, and tastes pretty good, but the cinnamon and clove are still a tad strong.

Heres an update the mead that we made in August. Both are pretty clear but I found the one that we used local honey has a medicinal almost minty taste which is odd but I might have used the wrong yeast.

The kit I purchased from northern brewer is better but I'm going to let it sit for a few months