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Traditional and sparkling, at least a bit. Condensation on the glass it is actualy very clear.

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Starting from left to right:
2 containers of Cherry Berry, a 3 gal and a 1/2 gal
1 gal of Grandma's Liquid Apple Pie
5 gals of Raspberry Citrus
1 gal (and a bit) of Lemon Basil

Cherry Berry is the oldest at just under 2 months. All are in secondary.

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Interested in thoughts on WHEN do you drink the mead you have been saving for a year or more? What is the right time? What is the oldest bottle that you eventually opened? I have a few from 2012 and 2013, and always torn between saving for later or enjoying now. Since this is the Post a Picture Thread, here is a collection of some of the ones I am saving.

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Interested in thoughts on WHEN do you drink the mead you have been saving for a year or more? What is the right time? What is the oldest bottle that you eventually opened? I have a few from 2012 and 2013, and always torn between saving for later or enjoying now. Since this is the Post a Picture Thread, here is a collection of some of the ones I am saving.

:off:
Oldest I have had of my basic mead was just over 4 years due to a few mistakes made when sorting through my stash/horde of assorted bottles. Was good but I drink for fun and relaxation not to have my pinky poking off the cup ;) back to the original topic.

I had an acquaintance recently get in some legal issues and after he got back home was selling off his non confiscated gear. Among other things I got these new bottles (3 cases for 30 bucks was hard to refuse) that I will soon start filling up to drink out of. First fancy things other than interesting whiskey bottles I will have ever put my mead in. I am soo cheap :D
Edit* they are 1 liter ez cap blue bottles.

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That is the one I made in November, fermented open-air for about two weeks, and racked in December. My hydrometer got broken so I couldn't take a gravity reading but my guess, according to how much honey to water I used, is that it will finish around 9%. The ale yeast I used did not have a high alcohol tolerance anyway.

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My first batch ever made, JAOM:

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FYI, by accident on New Year's Eve, we learned that it mixes very well with cheap champagne.
 
Can't wait to see how the Serrano pepper mead turns out! We made a Pepper Mead with Cayenne, Jalapeños, and Franks Red Hot. Yours sounds a lot hotter!
 
Cyser I made in September 2015 and racked off the lees in January 2016. Honey was Rowse honey and juice was pressed from local desert apples foraged from a public footpath.

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First mead of the year, for me. Original gravity reading was higher but the hydrometer is about 6 points two high when I tested it in water. If it ferments dry should come out around 11%. Had a fruit fly land in it when still in the primary bucket so I'm hoping it'll not turn into honeygar / honey vinegar / mead vinegar.

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First mead of the year, for me. Original gravity reading was higher but the hydrometer is about 6 points two high when I tested it in water. If it ferments dry should come out around 11%. Had a fruit fly land in it when still in the primary bucket so I'm hoping it'll not turn into honeygar / honey vinegar / mead vinegar.

Isn't honey mead redundant?:D
 
Time that I showed my collection. Starting brewing this summer, so haven't bottled anything so far.
From left front to right back:
2*5l clover honey traditional
5l blueberry melomel
5l apple melomel
5l cherry melomel
5l watermelon melomel
5l banana melomel
1.5l balsam honey traditional
1.5l raspberry honey traditional
1.5l summer honey traditional
3*5l jonagold apple cider

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