Show us your Mead in a photo!!!

Here's a cranberry mead that's a family favorite. At 18% ABV out of the fermenter nearly 2 years ago, it has aged well in the keg.

I think this batch was plain clover honey, the 8 gallons aging for next Christmas are made with local honey.

I call it Christmas Dawn.

Stuff in secondary fermentation....

Left to right:
Strawberry Mead
Traditional Mead
2 gallons Cranberry Mead
The other 6 gallons of Cranberry Mead.

Cranberry is ready for kegging/ bottling. The Traditional just got racked today. And the Strawberry is getting fixed from some acidity/ bitterness issues.

jaom-BOMM just put into primary bucket. This is a 6 gallon batch.

Two years old. One year ago it was harsh enough that I added whole cloves and cinnamon to cover the harshness. Now it's very smooth, time to bottle and cork.

This years cranberry mead. Delicious.

What kind of mead is that? Very clear!

First mead. Orange clove and cinnamon. Champagne yeast. 5 months from now we'll see

videojunkie1208 said:

What kind of mead is that? Very clear!

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It was a traditional I think . It was my first one I did in a class . Orange blossom honey and a bit of tea . It was super cloudy so I used bentonite. I was shocked how clear it got.

My son n law and I just made our 1st 5 gallon batch last week . Blueberry pomegranate hibiscus

Space invaders yeast!

Wild yeast from leaving the whole thing outside overnight in an open container - (covered with a mosquito nett) + a little hops.

Turned out as a very nice tasting, sweet and carbonated mead.

That looks scary... more like an infection than a yeast ferment

It’s alive!

Seamonkey84 said:

That looks scary... more like an infection than a yeast ferment

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That's what I thought at first - but then it quiet down... and I drank it

_BullDog_ said:

It’s alive!

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YES! It is alive.

"It deals with the two great mysteries of creation; life and death. I think it will thrill you. It may shock you. It might even horrify you".

Frankenstein (1931)

That's an amazing pic of pellicle

1 year old first batch. Clover honey + EC1118 turned into champaign-like mead. Very delicious!

“Polish wedding“ braggot.

Wanne said:

very tasty batch of peach I did this past summer.

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This looks delicious! I was just curious if you'd be willing to share the recipe, please? I'm new to mead making & I'm excited to try all kinds of flavors. Thank you, in advance, if you're able to share the recipe.

Here's a pic of a batch of Charlie Papazian's Barkshack Ginger Mead I made in January 2006. Almost 15 years old! It came in at 7.6% ABV. It is smooth and dry, but not tart in any manner. The ginger is still present, but on the lighter side. It still tastes great!

In comparison, Canada Dry Ginger Ale has a full bite on the tongue while Schwepp's GA is much more tame. This mead is even more tame than a Schwepp's. Very enjoyable.

I have another batch, I'll have to check my inventory/notes. I think it's from either 2004 or 2008.

Speaking of 2008...does anyone have any of the Vanilla Leap Year mead for 2008? I do.....

Jag75 said:

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What is it? I'm dying to know!!

Dan O said:

What is it? I'm dying to know!!

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Its a blueberry, pomegranate hibiscus mead . I found the recipe here and tweeked a tad .

https://www.homebrewtalk.com/threads/blueberry-pomegranate-hibiscus.657321/

Thanks for responding. What a color!! Looks & sounds amazing. The only mead (or anything else that I can think of, for that matter), that I have ever had hibiscus in was Viking Blod mead. Not really sure exactly what it was about that particular mead I wasn't so fond of...hops with honey or the hibiscus that I never had till I tried that. Maybe I can find a small quantity to experiment with.

Dan O said:

Thanks for responding. What a color!! Looks & sounds amazing. The only mead (or anything else that I can think of, for that matter), that I have ever had hibiscus in was Viking Blod mead. Not really sure exactly what it was about that particular mead I wasn't so fond of...hops with honey or the hibiscus that I never had till I tried that. Maybe I can find a small quantity to experiment with.

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We used little hibiscus (tea bags) , left out the meadowsweet .

I just bought some POM juice & got a pint of fresh organic raspberries to make a 1 gallon batch with. I have to drive to Maine if I want to get some raspberry honey to make the POM/ raspberry one with, otherwise it's likely the wildflower honey from the guy down the street from me. Also picked up some organic black currant/blueberry juice to make another 1 gallon batch with. New to this hobby & I'm loving it!!

Cyser bottled last night, 12.2 ABV. Absolutely delicious!

videojunkie1208 said:

This years cranberry mead. Delicious.
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Do you happen to have that recipe, please? I have my first cranberry going now, just curious as to what differences there may be. Thank you, in advance, for any time you take to reply.

Dan O said:

Cyser bottled last night, 12.2 ABV. Absolutely delicious! View attachment 700377

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That clarity is amazing!

I know! All on its own. I racked once & then again 2 nights later & 3 weeks after that...bottled. I'm so happy. Third mead made, first to clear & be bottled.

5.4% Short Cyser. Light, fairly dry, delicate, & balanced. Perfect for the recent heat.

SteveO820 said:

5.4% Short Cyser. Light, fairly dry, delicate, & balanced. Perfect for the recent heat.

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Nice!

mooney said:

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Awfully dusty bottles there, friend. Looks like you need a corkscrew . Are any of those ready to be consumed or are they still aging?

Ye all ready for consuming. All bulk aged for 2-3 years before bottling. I gave away my oldest bottle a 2014 number for some apples to make cider.

mooney said:

Ye all ready for consuming. All bulk aged for 2-3 years before bottling. I gave away my oldest bottle a 2014 number for some apples to make cider.

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Nice!! Enjoy!

First brew in 11 years or so. It’s a blood orange mead with a recipe put together with help from an employee of Austin Homebrew. I also got ingredients for Atomic Fireball and a Blood Orange/Cranberry mead.

This is screen name from way back when, but I don’t drink a lot of beer these days. I do want to work towards an awesome blackberry Porter or Stout.

It's been a long minute since I posted in this thread. This is my 2 year old Balcones Blue Corn barrel aged Cherry Melomel. 15% ABV.. On the very low end of semi-sweet. A very faint note of tartness from the cherry concentrate that I used from Seaquist Orchards out of WI. The barrel character is subtle, but adds a great flavor component. It's really hitting it's stride.. Skål!

Stauffbier said:

It's been a long minute since I posted in this thread. This is my 2 year old Balcones Blue Corn barrel aged Cherry Melomel. 15% ABV.. On the very low end of semi-sweet. A very faint note of tartness from the cherry concentrate that I used from Seaquist Orchards out of WI. The barrel character is subtle, but adds a great flavor component. It's really hitting it's stride.. Skål!View attachment 707537

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It looks delicious!

Bottled around March. 16 abv. Sweet. Bright color. Clear.

Finished last bottle of my 4th batch. It's over 1 year old. (Nov 2019 bottled). Clarity is amazing. Smells lightly of apples cyder. Taste on the sweeter side. But it's not balanced taste... many lessons were learned since then.