Show us your Mead in a photo!!!

A JAO BOMM, started first week of December. Racked off the fruit just after Christmas. It took a bit of work to make it clear (pectic enzyme, SuperKleer, cold crash) but after 3 weeks it looks to be ready for bottling. I need to do that soon so I can recover the gallon jug for a secondary on the cyser that's i the background.

Strawberry mead. Started in May 2015, and bottled tonight. This wouldn't fit in the bottles.

I did strawberry additions at three different times in the process. It's a tough delicate fruit to work with.

Left to right:
Clover Sack Mead just pitched today 1/28/16
Apple Pie Cyser started 12/7/15
Solera Bochet Project Brew - Caramelized Vanilla Braggot/Bochet started 1/2/16
Orange Melomel 12/4/15

T'ej BOMM out of my new horn!
View attachment ImageUploadedByHome Brew1454022368.462113.jpg

Pomegranate melomel, just over a year in the bottle,View attachment ImageUploadedByHome Brew1454294846.931353.jpg

18lb Wildflower honey Lalvlin E1118 Champaign Yeast 4 pounds of Cranberries and 4 Pounds of Cuties in secondary with 1 oz Medium roast oak cubes for 2 weeks and 5 to 6 Cups or so brewed Black Tea after this pic was taken to remove head space for bulk aging. Looks amazing - currently at 17.0 ABV and tastes pretty darned good for being so young! Will age well.

All of the mead I made in 2015...

Frognostic said:

All of the mead I made in 2015...

Click to expand...

Damn son, I need to up my game!

View attachment ImageUploadedByHome Brew1454689505.938052.jpg Raw saw palmetto honey and blackberry juice blend melomel. 13.1%abv. Smells and tastes great, even unaged.

Plain mead with 4 litres of Springbrook Falls water, 1.36kg of Rowse honey and Safale S-33 Belgian ale yeast. Gravity was 1.076 but that would have increased somewhat due to the addition of a higher-gravity honey and water mixture used to top up the jug (due to the undesirable headspace in there) making it somewhere around the 1.080 mark.

I added two vitamin B1 tablets on the first day and a 1/4 of a teaspoon of Youngs Yeast Nutrient (Diammonium Phosphate and Ammonium Sulphate) each of the first four days of fermentation, bringing it to 1tsp.

Fermentation started within 24 hours, gave off sulphur odours on the second day but on the third day after aerating and degassing with an egg whisk it was smelling sweet and floral.

Traditional mead after first racking and tangelo mead. Both around the two month mark.

Finally bottled my Orange Blossom BOMM made with Abbaye Belgian Ale Yeast. Very tasty and sweet even though the FG is 1.002

Just started a five gallon batch of orange and peaches for this summer. The must smelled great! It's got a healthy fermentation going as well.

Hibiscus melomel for a night cap,View attachment ImageUploadedByHome Brew1454906968.448146.jpg

Racking and stabilizing a B. Nektar Dwarf Invasion clone https://www.homebrewtalk.com/showthread.php?t=458654

Cucumber Melon Mead. Nice and clear, and properly aged now

View attachment 1455063266107.jpg

mollysings21 said:

Cucumber Melon Mead. Nice and clear, and properly aged now

Click to expand...

That sounds awesome! Care to share the recipe?

wmcc75 said:

That sounds awesome! Care to share the recipe?

Click to expand...

We juiced Melon and cucumber, but we should have peeled the cucumbers as it is a bit salty, I can't remember how much of it we used, but other than that it was a traditional brew with just honey, d47 and deer park spring water. I hope it works better next time. It is refreshing, but if it was less salty it would be more enjoyable.

mollysings21 said:

We juiced Melon and cucumber, but we should have peeled the cucumbers as it is a bit salty, I can't remember how much of it we used, but other than that it was a traditional brew with just honey, d47 and deer park spring water. I hope it works better next time. It is refreshing, but if it was less salty it would be more enjoyable.

Click to expand...

Sounds great for a late summer drink.

wmcc75 said:

That sounds awesome! Care to share the recipe?

Click to expand...

We juiced Melon and cucumber, but we should have peeled the cucumbers as it is a bit salty, I can't remember how much of it we used, but other than that it was a traditional brew with just honey, d47 and deer park spring water. I hope it works better next time. It is refreshing, but if it was less salty it would be more enjoyable.

wmcc75 said:

Sounds great for a late summer drink.

Click to expand...

Thanks, yes I agree, hopefully it will turn out better next time. Sorry about the extra message, the forum app was having issues.

Cyser started 12/26/15. It was about 3 qts of FG 1.000 cider that was left from a gallon used as top up. Too much for a 1/2 gallon jug, not enough for a gallon. So I added honey in 4 steps and let the 71B wake up. Also have a cinnamon stick and a piece of nutmeg in there. Should be about 48 gravity points added to the 1.050 that the cider started with. Down to 1.005 now and still bubbling after 47 days. Hope this finishes up soon so I can cold crash and rack it for aging.

There was a recipe for key lime mead. I gave it a shot.

The color looks great. How does it taste?

Its hard to explain. It has the basic "I was made from honey" back drop. The key lime part is noticeable but not all up in your face like the pie. Its one of those things that the subtle flavour comes out after a second or two. I like it even though I can't describe the flavour very well. Got the recipe from a mag. The guy won first prize for this recipe which is why I tried it. It has aged about 2.5 years now.

Cyser cold crashed for a week to clear. Finished at 1.002 so should be a bit over 12% ABV. Tastes of Orange Blossom honey and nutmeg, and smells like apples. Racked off the lees and only got a bit under 3 quarts, so I topped it off using some finished 1.000 cider. The dilution should put it at about 10%.



Topped off and added 1/2 oz of medium American oak cubes. This will get kegged and carbed in a few weeks.

This is my first mead ever. 1.150 og. 1.034 finishing. Sweet with right amount of dry. Bottled and clear. Kind of impressed withmyself it came out so good.

View attachment 1456681524217.jpg

View attachment 1456681538151.jpg

Ready to bottle 3 gallons:


Left to right: Cinnamon/Vanilla mead, Prickly Pear mead, Traditional mead

I started this as a 3 gallon batch of traditional mead and let that ferment for 50 days. At secondary I racked into three 1 gallon carboys , two of which contained some additions. I made a tincture with a cinnamon stick and a vanilla bean and pitched that into one. I added 4 cups of prickly pear puree to the second and left the third alone.

I racked to tertiary after 48 days and then bottled after an additional 68 days for a total of 166 days of fermentation/aging.

They're still a little hot so I'll keep them in the closet for another 6 months or so. It resulted in 12 bombers and 3 pint bottles.

Put together a simple blackberry melomel.View attachment ImageUploadedByHome Brew1456837714.186480.jpg
View attachment ImageUploadedByHome Brew1456837731.510062.jpg

The one gallon jugs and growlers will be set aside for one year and added to future batches. Traditional mead with a hint of vanilla bean.
And because I'm a sarcastic jackass sometimes: the label.

Racking my dwarf invasion clone off of the dry hop stage and onto some honey for back sweetening



It tastes amazing!


I'll let this age for another month or so and then it'll be bottling time

You can't see the mead in this pic, but I think it still counts. This is my 42 gallon conical fermenter, and I degas it every day with my vacuum pump.



Does a good job of it too.

TeufelHundenM198 said:

You can't see the mead in this pic, but I think it still counts. This is my 42 gallon conical fermenter, and I degas it every day with my vacuum pump.

Does a good job of it too.

Click to expand...

Very very cool. I want a setup like that one day. Or two or 3 of those lol.

Tangelo Mead, Traditional Viking Mead, Blackberry Vanilla, and Spiced Apple/Pear. The one with the apples is a beer experiment.

TeacherBrew said:

Tangelo Mead, Traditional Viking Mead, Blackberry Vanilla, and Spiced Apple/Pear. The one with the apples is a beer experiment.

Click to expand...

The one with apples looks cool. Tell us more! I did the same thing with a cyzer. Tasted it today for the first time.

MarkKF said:

The one with apples looks cool. Tell us more! I did the same thing with a cyzer. Tasted it today for the first time.

Click to expand...

It's a Belgian triple that had strong caramel notes so I decided to add apples and honey to see if I could get it to taste like a caramel apple. Well see what happens!

Mango Ginger Mead

TeufelHundenM198 said:

You can't see the mead in this pic, but I think it still counts. This is my 42 gallon conical fermenter, and I degas it every day with my vacuum pump.

Does a good job of it too.

Click to expand...

That's a lot of mead

My spiced cyser made on Jan. 4th, bottled on Mar. 12th. View attachment ImageUploadedByHome Brew1457848430.159975.jpg

JJack887 said:

My spiced cyser made on Jan. 4th, bottled on Mar. 12th. View attachment 344056

Click to expand...

Looks good, but two months from start to bottle seems really quick. Or, maybe I'm just a lazy mead maker, because my stuff goes damn near a year in buckets and carboy a before I'm ready to bottle.