lewybrewing
Well-Known Member
My Blackberry Honey Mead. Sat in Primary ONLY for 5 years. As of today its going to NHC. Personally, One of the best examples I've ever had.
Show us your Mead in a photo!!!
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My Blackberry Honey Mead. Sat in Primary ONLY for 5 years. As of today its going to NHC. Personally, One of the best examples I've ever had.
Bottled Caramel Apple Mead
Sample of the Caramel Apple Mead
5 gallon batch of Joe's Ancient Orange Mead
Bottled 5 gallon batch of JAOM
Sample of my first batch of JAOM (from a 1 gallon batch)
Ben's Ancient Orange Mead (modified recipe from JAOM)
A simple mead recipe
Sample of the Caramel Apple Mead
5 gallon batch of Joe's Ancient Orange Mead
Bottled 5 gallon batch of JAOM
Sample of my first batch of JAOM (from a 1 gallon batch)
Ben's Ancient Orange Mead (modified recipe from JAOM)
A simple mead recipe
Alchemy
Well-Known Member
Those all look great! keep em comin 
My Blackberry Honey Mead. Sat in Primary ONLY for 5 years. As of today its going to NHC. Personally, One of the best examples I've ever had.
Five years in primary?!?! Now you sir, have way more self control than I ever would. Unless of course it started as a 5 gallon batch and is now a 1 gallon batch
STLExpat
Well-Known Member
JAOM on the right, finished tossing everything in a little over two hours ago. Grapefruit honey ale is on the left, got a couple weeks before it's ready for bottling.
Wish Ihad found this forum sooner! Worked around 8 gallons of basic mead, drank one (tasted like white wine, except the last bottle which tasted like true mead) and have just started filtering to give a crisp look (these were started on the 6th and 9th of March 2011)
have the below still to clear and filter which should be happening tomorrow;
http://i47.photobucket.com/albums/f170/HomerDave/md5.jpg
have the below still to clear and filter which should be happening tomorrow;
http://i47.photobucket.com/albums/f170/HomerDave/md5.jpg
5 years in primary...well, if that doesn't put the whole autolysis myth to rest, I don't know what will!
lewybrewing
Well-Known Member
Five years in primary?!?! Now you sir, have way more self control than I ever would. Unless of course it started as a 5 gallon batch and is now a 1 gallon batch
All 5 Gallons are accounted for. I would have waited longer but I needed the carboy (its a 6.5 Gallon) for another beer.
lewybrewing
Well-Known Member
That is very true.
What I think is even better is the fact that I still have some of the original blackberry honey that I can do a side by side tasting with. Since this is a picture thread, here is one more.
Clann
Well-Known Member
Here you go. JAOM at over a year.
STLExpat
Well-Known Member
ctwtp said:
That a five gallon batch? I've got an idea for a one gallon sweet tea mead, and I want to toss some lemon in. trying to figure out how much right now
From left:
Simply Apple Cinnamon Cyser. 3.1 lbs Orange Blossom Honey. Lalvin KV-1116. Started March 4, 2012.
Dry Ancient Orange. 2.6 lbs Clover Honey. Lalvin D47. Started March 5, 2012.
Strawberry Melomel. 3.0 lbs Orange Blossom Honey. Lalvin KV-1116. Started January 9, 2012.
ExoticMeadMaker
Well-Known Member
Machalel, what kind of mead is that?
spearko520
Well-Known Member
alfalfa honey mead- force carbed after 6 mos.
really? wow. I have meads I started in late Dec that are still not at FG and certainly not drinkable.. what yeast did you use?
Is it sweet or dry?
Bhunter87
Well-Known Member
+1... It's gotta be MAD hot right now and hasn't cleared out from what I see...
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Found out this oaked cherry melomel won a bronze medal at this year's Mazer Cup!
paraordnance
Well-Known Member
My meads, all 22 gal of it as of today. I constantly add to my collection
My Cinnamon Clove Christmas Cyser on the right. This was taken about 2 weeks into primary, I racked at 32 days into secondary and man is it HOT.
12 lbs clover honey, 8 cinnamon sticks, 12 crushed cloves, Lalvin D47.
EDIT: I also used unfiltered apple cider.
OG: 1.138
FG: 1.019
ABV: 15.5% (Standard Calculation), 18.1% (Alternate Calculation)
12 lbs clover honey, 8 cinnamon sticks, 12 crushed cloves, Lalvin D47.
EDIT: I also used unfiltered apple cider.
OG: 1.138
FG: 1.019
ABV: 15.5% (Standard Calculation), 18.1% (Alternate Calculation)
A two week baker's yeast mead that tastes dry?
spearko520
Well-Known Member
can we get the full date on these? - i think we may be missing the year or something...
MasterJeem
Well-Known Member
on the left we have my black and blueberry aging in a 1 gal with some oak chips. this is going to be a dry mead. after tasting it during racking, it almost reminded me of a cabernet. next to it, i put some more black and blueberries in the remaining gallons of that batch and will be making this one slightly sweeter and hopefully some sparkling. far right is some jaom. the bottle is what i'll be putting the black and blueberry into and that's just a rough draft of the labels i'm having printed for it. i'm thinking i'll seal it with some red wax. might brown wax the oaked batch. these are my first two meads. have a pumpkin cyser in the bucket that i started yesterday.
oh, as an update, the black and blueberry have become EXTREMELY dark. almost a blood red. looks great!
oh, as an update, the black and blueberry have become EXTREMELY dark. almost a blood red. looks great!
MasterJeem
Well-Known Member
Thanks! i'm glad you like it. I'll post pictures after its bottled. The final print is going to be done professionally so expect it to look a lot better. I figure that even if the mead turns out bad, at least the good looks might be enough to trick people. haha
Here is a pic of the T'ej I started on 11/10/10, so aged almost 1.5 yrs. T'ej is an Ethiopian mead flavored with Gesho (used similar to hops). So I guess you could consider this mead, Braggot, or maybe Metheglin (depends on what you consider the Gesho is). I only have 2 bottles left so I need to make this last.
Ryan
Ryan
