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Old 09-15-2013, 11:06 PM   #1041
Beernik
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Jun 2009
Lopez Island, WA
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17 bottles of Banana - Lavender Honey Melomel.

The lavender flavor dominated for almost its entire life (except the early stages of fermentation). But the banana is finally starting to emerge.
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Old 09-16-2013, 05:53 PM   #1042
vNmd
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Jan 2013
, Maryland
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I did an apricot melomel. Just finishing backsweetning on apricots. The colour & clarity are amazing. Going to get it off the fruit today or tomorrow then let it clear a month or two before bottling.I have been saying this a lot lately, but I can't wait to try this one.

 
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Old 09-16-2013, 11:57 PM   #1043
Lungus
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Jun 2013
Vancouver, B.C.
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I think I see an apricot melomel in my future.

 
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Old 09-18-2013, 02:29 AM   #1044
Chef-Ryan
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Jul 2013
Niagara On The Lake, Ontario
Posts: 103
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A simple mead with honey, water yeast nutrients, acid and tannin. Pardon the condensation on the bottles I bottled the mead (was trying an experiment with clearing).
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Old 09-18-2013, 03:19 AM   #1045
jonmohno
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Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,847
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Having a sampler 3 oz from a New Glarus glass from the brewery- taster of an already opend viking blod. I dont think I can still handle its sweetness but its other wise good.Pretty shure it would be sweeter than doing shots of maple syrup and I think Ive done that before. Does have a nice buttery/appley cinnamonness about it. Im just not use to this high abv/sweetness I guess. Smells and tastes nice though. A lame interpretation of this may be apple pie on steriods. Im also interpereting this differntly today than when I first opened this.

 
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Old 09-20-2013, 03:29 PM   #1046
lazyMlazyK
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Jan 2013
Posts: 8

Here's my first mead/melomel started 9/17/13.

Ingredients:
3.5lbs North Dakota/South Dakota clover honey
~1 Gallon tap water
1 Whole clove
Zest of one whole orange
Meat of one orange, excluding most of white pith
25 raisins
5 grams of Lalvin EC-1118

Starting gravity of 1.120


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Old 09-21-2013, 12:49 AM   #1047
Atek
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May 2010
, South Dakota
Posts: 429
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My skeeter mead, bottled yesterday. Amazingly delicious!
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Old 09-21-2013, 01:42 PM   #1048
TheWeeb
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May 2010
Denver, Colorado
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^ purdy!
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Fermenting:
Enjoying: too many odd bottles to list..

 
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Old 09-22-2013, 03:21 AM   #1049
mneilson
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Nov 2011
Gainesville, FL
Posts: 54
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Quote:
Originally Posted by vNmd View Post
I did an apricot melomel. Just finishing backsweetning on apricots. The colour & clarity are amazing. Going to get it off the fruit today or tomorrow then let it clear a month or two before bottling.I have been saying this a lot lately, but I can't wait to try this one.
That looks awesome! How many pounds of fruit did you use? Dried or fresh?

 
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Old 09-22-2013, 04:47 AM   #1050
Lovian
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Aug 2013
, NH
Posts: 3

Hey all! My 2nd go at a Mead myself. My first is a 5 gallon in a secondary I started back in August. I started a JOAM shortly after for something that would be quicker and ready by mid October. A plan that has worked well. Only difference I made was I used EC-1118 as that is what I had on hand.

Bottled it tonight and it came out very nice.

Have definitely learned a lot from this forum and can't wait to post more in the future!






 
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