Show us your Mead in a photo!!!

Love all the replies folks.
Keep them coming!!!

A tiny batch of bochet.



OG is 87, the yeast is rated for 10%. Thinking of adding something after racking, either cold pressed coffe or licorice root or... I don't know...

They're young but the samples have been awesome. Somehwere I've some JAOM from 5/11 that a friend from work says is now terrific.

Posted my habanero/Serrano capiscumel already but here it is along with my bochet

Damn smartphone camera...



Sparkling cyser with cinnamon. Last mead of the year, and first mead of the year.

I love mead porn.

Happy New Year!

Note: anything that appeared to need topping up was adjusted.

Dandelion Mead



Raspberry Melomel- Beach Wedding



Rhubarb Spiced Mead



Jujube Melomel



Chocolate Mead

these pics are incredible!!! all i want to drink now is mead..

aaah there it is JAOM, with exact adherence to recipe; unsanitized, bread yeast and all

Strawberry melomel and black current melomel just after racking to secondary.

hominemodi said:

these pics are incredible!!! all i want to drink now is mead..

aaah there it is JAOM, with exact adherence to recipe; unsanitized, bread yeast and all

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You sure this isn't a "sack" mead?


-Kingboomer

kingboomer said:

You sure this isn't a "sack" mead?


-Kingboomer

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Looks more like the unknown meadic.

Golddiggie said:

Looks more like the unknown meadic.

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it's shy, it was its first time

First batch orange

iluv2brew said:

Strawberry melomel and black current melomel just after racking to secondary.

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I love things that come in pairs.

iluv2brew said:

Strawberry melomel and black current melomel just after racking to secondary.

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those look amazing! whats the recipes
Dont want to hi-jack a thread, so, would you mind pming me the recipe and steps involved for your 2 meads?

My banana mead. It looks good but it tastes like flat beer.

Cranberry mead for Christmas. having fun with balloons

Haven't made any in a long while. Everything I have left was from a crazy mead kick I got in 2005. All my mead was bottled in late 2005 or early 2006. Have rarely touched it since. Here are a couple pics.

Blueberry vanilla bottled in 2006, can't remember if I added blueberry in the primary or secondary:



from the 2006 bottling, getting better everyday:



Sweet meade with vanilla beans:

@ pig140: Love that bottle your vanilla is in.

First try mixed berries, mostly blueberries.

Brann_mac_Finnchad said:

@ pig140: Love that bottle your vanilla is in.

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Thanks! It's an old Chianti bottle that I peeled.

Here's a picture of my Cranberry Cyser. Sorry for the sideways shot, can't figure out how to rotate it in the gallery.

Blueberry Melomel I just started last week and is bubbling away nicely.



Spiced Bochet Cider I did in September. Still very hazy and will likely need a lot of time to clear.



Orange Pineapple Coconut Melomel i did over the summer. Nice and clear but does not taste that great so far. I used D47 in the middle of summer before I knew about D47s strict and narrow temperature range so it definitely fermented at too high of a temperature. Ill most likely bottle it after a year and wait a VERY long time to drink it.

These are some of my current projects, hibiscus mead, orange cinnamon mead, vanilla methaglyn, strawberry melomel and just out of the picture, 3 gallons of chocolate mead.

Nice orange honey blossom means and nice spiced cider

Raspberry melomel

allhailRITTER said:

Blueberry Melomel I just started last week and is bubbling away nicely.

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Awesome book choice in the background!

sonofgrok said:

Awesome book choice in the background!

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Ha thank you. I had a feeling someone on the Mead forum would make a comment about that. Mead and books about dragons just go well together.

If it werent for Jon Snow drinking mead I would have never been interested in trying mead, and I never would have started brewing anything at all...

CreamyGoodness said:

If it werent for Jon Snow drinking mead I would have never been interested in trying mead, and I never would have started brewing anything at all...

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Who??

I tried a bit of what someone else had made back when I first started brewing. That was enough to get me to want to make my own.

I think Jon Snow is a reference to Game of Thrones. Great series if you are into medevil type mythology and intrigue. I'm waiting for the Ommegang Game of Thones beer. I have a friend who works there who may be able to vet me a couple of bottles as soon as it is released in march.

The Elder Gods Braggot. A sweet, heavily oaked, malted mead; flavoured with chocolate, liquorish, and hints of madness. Meant to be drank as a digestif or liqueur, rather than as a wine.
Approximately 14% ABV and smoooooth.

Brann_mac_Finnchad said:

The Elder Gods Braggot. A sweet, heavily oaked, malted mead; flavoured with chocolate, liquorish, and hints of madness. Meant to be drank as a digestif or liqueur, rather than as a wine.
Approximately 14% ABV and smoooooth.

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Only 14%?? Pffft. My meads START at 14%. :rockin:

BTW, are you keeping it in a plastic juice bottle?? Talk about low class.

Latest sample from another batch of cherry melomel. Love this stuff.

Now this sounds interesting and damn good. any chance on the recipe???

Brann_mac_Finnchad said:

The Elder Gods Braggot. A sweet, heavily oaked, malted mead; flavoured with chocolate, liquorish, and hints of madness. Meant to be drank as a digestif or liqueur, rather than as a wine.
Approximately 14% ABV and smoooooth.

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Milk-mead (honey koumiss)

There's a thread on it if you wanna know more

Jnco_hippie said:

Milk-mead (honey koumiss)

There's a thread on it if you wanna know more

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Can youpost a link please? You got me curious

Golddiggie said:

Only 14%?? Pffft. My meads START at 14%. :rockin:

BTW, are you keeping it in a plastic juice bottle?? Talk about low class.

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Do you really have to insult the mans mead and storage vessel?

Jnco_hippie said:

Milk-mead (honey koumiss)

There's a thread on it if you wanna know more

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Ewwww.... Clean out the airlock.

As for the recipe, sounds interesting

Golddiggie said:

Only 14%?? Pffft. My meads START at 14%. :rockin:

BTW, are you keeping it in a plastic juice bottle?? Talk about low class.

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It finished much sweeter than expected, and the consensus was to leave it where it was, rather than fortifying or repitching yeast. Also, I'm not making mead to get drunk--the flavour is more important.

And yes, I am--they make for cheap fermenters for test batches. I haven't noticed any off flavours from them, either.

jmfitzgerald: The thread on it is here.