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Old 11-22-2012, 12:19 AM   #471
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 170 Times on 154 Posts

Originally Posted by Brobi593
Prickly Pear Mead using mesquite honey bottled yesterday. long did you age this before deciding to bottle? And is this dry; if not, what is the SG upon bottling?
Motto: quel che sara sara

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Old 11-22-2012, 04:11 AM   #472
Bradinator's Avatar
Oct 2008
Calgary, AB
Posts: 655
Liked 25 Times on 22 Posts

Nine month mead, finally sampled. Just amazing.
"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

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Old 11-22-2012, 10:21 AM   #473
oldmate's Avatar
Jun 2010
Sydney, Australia
Posts: 909
Liked 26 Times on 22 Posts

A variant on Yooper's banana wine recipe. Changed it into a melomel. Don't have a picture of the final product but it's still in bulk aging so I can take one tomorrow. Crystal clear, finally getting around to backsweetening with some fresh honey.



In the carboy:

If any of you have tried this recipe you will know that it looks similar to water that has been squeezed out of a mop. It has steam rising off it in this picture but was pale grey and I couldn't see through it. I had some serious questions about it clearing at this point.

In secondary:

Has since cleared to a beautiful golden brown colour. Crystal clear and is in a tertiary demijohn of 1 Gal. It has been aging going on two years now simply because I have been flat out finishing uni and finding work. Bottling will be in two weeks and have taken the weekend off specifically for it!

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Old 11-22-2012, 09:33 PM   #474
K5MOW's Avatar
Dec 2010
Webster, TX
Posts: 406
Liked 9 Times on 8 Posts

Here is a pic of my Joes Accent orange spice Mead.


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primary: Cream Ale All Grain
Primary Canadian Ale
Primary: Caribou Slobber
Primary: Blackberry Mead Melomel
Primary: Caribou Slobber

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Old 11-23-2012, 06:56 AM   #475
May 2011
Posts: 71
Liked 32 Times on 15 Posts

Not the greatest pic, but the only one I managed to get before we drank it all. :lol:

This is the spiced pumpkin cyser I posted about back in post 253 or so...

Originally Posted by TeufelHundenM198 View Post
-Spiced Pumpkin Cyser. Hoping it'll be drinkable by Thanksgiving.

INDEED IT WAS drinkable for today! 6 months old, and delicious.

Followed this recipe:

I'll definitely be making it again. I might add some pumpkin pie spice though..

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Old 11-24-2012, 03:42 PM   #476
opus345's Avatar
Mar 2012
Omaha, Nebraska
Posts: 705
Liked 177 Times on 133 Posts

From this:

To this:

To this (Go Huskers!):

Last one is two Jalapeno Mead test batches:

I already have Trippleberry and Strawberry varients in play and will be starting the Blueberry as soon as I get the berries.

Thanks mgayer/flyweed.
Primary: Skeeter Pee
Secondary: Meads: Carmel Apple, Wines: Sangiovese, Dragon's Blood, Viognier, Beer: None
On Deck: Dragon's Blood Blueberry, Double Dragon's Blood Original, Pinot Noir

Sleepycat Brewery

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Old 11-24-2012, 11:56 PM   #477
Jun 2011
London, Ontario
Posts: 143
Liked 3 Times on 3 Posts

My first try at Mead. I did 3 small 1gallon batches.
Basic Mead-Lavin 71B-1122
Joe's Quick Grape-Lavin-EC-1118

519 Brewing Co.
Brew Count-11
Mead Count-3

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Old 11-25-2012, 06:49 AM   #478
Feb 2012
Posts: 2
Liked 1 Times on 1 Posts

Long time lurker here. Been making mead for a couple of years. Here's my Orange Berry Punch. Bottled on 11-7-12, and primed for carbonation. I know I cracked into it early, but my stores of JAOM are gone. Amazingly smooth for being as young as it is. Berry and orange on the nose, then lots of honey with a berry/orange aftertaste. Murky, but I take credit for opening preemptively.

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Old 11-27-2012, 04:00 AM   #479
May 2012
Posts: 18
Liked 4 Times on 4 Posts

Blackberry vanilla mead I made back in March. It slightly carbed in the bottle. Turned out amazing.

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Old 11-28-2012, 02:23 AM   #480
Golddiggie's Avatar
Dec 2010
Posts: 11,995
Liked 497 Times on 431 Posts

2010 (started the day before Thanksgiving that year) traditional mead made with [regional] wildflower honey and using EC-1118. Not carbonated, just beyond words in a glass. Sweet enough that you taste the honey and not 'hot'. At 18%, you might expect more alcohol flavor, but there's none that I could detect.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

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