Show us your Mead in a photo!!!

[ChefRex]

Hibiscus mead tonightView attachment ImageUploadedByHome Brew1441156257.242598.jpg

 

[JDWebb]

Lovin' my SSBrewtech fermenter and FTSs system
L to R: traditional in the stainless steel, apricot, strawberry, apricot/peach in the back.

 

[Sagatho]

i love to see all the amazing job that the people do for the mead, i will post mine in one more month right now is just clearing in a galon jug.


regard

 

[Maylar]

First JAOM at 65 days. Fruit has fallen, looks like it's time to bottle it.

 

[bob1852]

Traditional with desert blossom honey, strawberry with orange blossom honey, and oaked cherry with desert blossom honey.

 

[Frognostic]

Buckwheat honey mead made in February 2014. There are five bottles but there would have been six if I hadn't broken it during the corking process, spilling mead, broken glass and blood over the kitchen floor and the kitchen surface. Not a good day.

 

[Hoppy2bmerry]

Wow having a break like that is awful. I feel fortunate that I have a deep farmhouse sink that I can put a towel down on the bottom to cap and cork. Mishaps could still happen, but at least the mess is contained.

 

[Frognostic]

Wow having a break like that is awful. I feel fortunate that I have a deep farmhouse sink that I can put a towel down on the bottom to cap and cork. Mishaps could still happen, but at least the mess is contained.

In hindsight, I should have done it in the sink lol that's where I rack after all. I think i liked the open space of the kitchen surface or something. I will use the sink for corking in the future, though.

 

[alaktheman]

Buckwheat honey mead made in February 2014. There are five bottles but there would have been six if I hadn't broken it during the corking process, spilling mead, broken glass and blood over the kitchen floor and the kitchen surface. Not a good day.

Wait what? Bottles can break during the corking process? Did the bottle slip or did the cork apply too much pressure inside the bottle? I have always corked on the kitchen floor. I'm not in the mood nor will I ever be in the mood to have a bottle of my precious Mead on me the floor and on the broken pieces of glass that had one simple job.

 

[Deafmeadmaker]

Wait what? Bottles can break during the corking process? Did the bottle slip or did the cork apply too much pressure inside the bottle? I have always corked on the kitchen floor. I'm not in the mood nor will I ever be in the mood to have a bottle of my precious Mead on me the floor and on the broken pieces of glass that had one simple job.

Just noticed the other week that corks come in different sizes at my local brew store. Also a lot of bottles have threads on them which make for a weaker neck. It's a right of passage when a bottle breaks during corking. It happens and the best we can do is minimize the chance of it occurring.

 

[Frognostic]

Wait what? Bottles can break during the corking process? Did the bottle slip or did the cork apply too much pressure inside the bottle? I have always corked on the kitchen floor. I'm not in the mood nor will I ever be in the mood to have a bottle of my precious Mead on me the floor and on the broken pieces of glass that had one simple job.

Unfortunately, yes they can.

I'm not entirely sure what happened but I think it might have been the pressure from the corker because it looks like it shattered between the base and the neck. The bottom of the bottle was still sitting on the kitchen surface with mead in it while the neck and shoulders of the bottle were on the floor.

 

[Hoppy2bmerry]

No corking problem with swing tops... This is a metheglin will be 6 months old by Christmas and tastes pretty nice right now.

 

[JTMossing]

Lovin' my SSBrewtech fermenter and FTSs system
L to R: traditional in the stainless steel, apricot, strawberry, apricot/peach in the back.

Bought the ss conical half barrel for mead making and I am considering the cooling system. Wondering how large a volume/temperature of the cooler like yours is needed to sustain the temperater 5-10 degrees C below room temp. How often do you add ice (assume this is how it works) and do you use glycol (PG). Hope I am not digging into any "trade secrets"😊

 

[Deafmeadmaker]

Here are the latest batches of mead to come out. Left to right: Prickly pear, Pineapple ginger and Serrano pepper.

 

[jrundle]

1) Rhubarb
2) raspberry
3) blackberry, flavoured with whisky oak chips and Madagascan vanilla liqueur.

 

[jrundle]

The current gang complete with aptly novel names... from screen left to right:

(1) No. 1 Nectar; my first short gallon mead after stabilising it, then cold crashing it in the freezer, and finally adding positive and negative finings. (Currently bottled in some recycled Leffe and Grolsch bottles, one of which I've added cinnamon and vanilla extract).

(2) Mr. Bungle (named because my housemates and I had a fantastically tortuous time trying to rescue my closed bung from the demijohn when shaking the must); my second gallon mead chocked full of about 4lbs (~1,900g) of honey, and

(3) Wizard's Socks; my ghettotastic half gallon brew of fly agaric and lemon infused mead (named because of the day or so I left the ingredients to stew in muslin stockings before adding the honey and preparing the must).

Fly agaric? Holy crap dude. I need to hear the tasting notes on that one!

 

[Maylar]

JAOM racked to secondary. Waiting for my corker to come in the mail.

 

[Nadohe]

View attachment ImageUploadedByHome Brew1442189829.618830.jpg Maple mead settling out. I added 1 1/2 lemons to it. It tastes very dry so I will need to sweeten it a bit.

 

[TandemTails]

In the fermentation chamber around 62'F, each fermenting with Lalvin D47, a blueberry hibiscus melomel (secondary) and a base mead (primary):

JOAM:

Spiced cyser (tertiary):

 

[Frognostic]

Two meads I started late in January, took ages to ferment with Nottingham ale yeast, only got racked off the lees a few days ago in September.

Tastes alright, still pretty hot, but I do think the lees were starting to go a little funky / off and that the mead might have taken on some of that smell and flavour.

I intend to age these for quite a while.

 

[JDWebb]

Bought the ss conical half barrel for mead making and I am considering the cooling system. Wondering how large a volume/temperature of the cooler like yours is needed to sustain the temperater 5-10 degrees C below room temp. How often do you add ice (assume this is how it works) and do you use glycol (PG). Hope I am not digging into any "trade secrets"��

The cooler is 48qt, and I change ice (1 gallon and half gallon containers) once a day. I can sustain the water temp for 26+ hours at from about 37º to about 46º. There are two pumps running, one is chilling a 5 gallon carboy to 55º and runs constantly, the other is set up to maintain a 68º temp on the fermenter. No I don't use glycol.

 

[Viking_Brewing]

Can someone perhaps explain what's going on here? Those bubbles haven't moved in 2 weeks. It's a basic honey water yeast mead.

View attachment 1442516683886.jpg

 

[DisturbdChemist]

Can someone perhaps explain what's going on here? Those bubbles haven't moved in 2 weeks. It's a basic honey water yeast mead.

Looks like you have a infected Mead. You can throw Kmeta and try to kill the infection or have a wild/sour mead.

Taste it and see how it is

 

[BGBC]

Can someone perhaps explain what's going on here? Those bubbles haven't moved in 2 weeks. It's a basic honey water yeast mead.

See: pellicle

 

[Requiemm]

Midget and I just bottled our JAOM. Now to let it bottle age for a couple months.

View attachment ImageUploadedByHome Brew1442542888.480110.jpg

As this is the first mead we started together and she did the work, one of the bottles will get a label that says "Do not Open until 1/11/2026 so she can have it as her first "legal" mead.

 

[alaktheman]

I like those bottles. Where did you get them?

 

[Requiemm]

I like those bottles. Where did you get them?

My LHBS has them. 375 ml. They make a nice presentation.

 

[alaktheman]

That they do.

 

[Hoppy2bmerry]

Blueberry melomel...

 

[Frognostic]

Rowse honey mead made in August.

Just water, honey and nutrients.

Still signs of fermentation but less bubbles escaping through the airlock.

 

[Maylar]

Done with my first JAOM. Managed to get 3 750 ml bottles plus a bit.

Couldn't resist taking a glass - brought out my finest crystal

Tastes like cloves. Definitely needs some aging. Hope it's better by Thanksgiving.

This has been fun.

 

[Frognostic]

First cyser I've made.

Dropping lots of sediment.

Bits of apple pulp floating around in it.

Given off a sulphuric smell suggesting stressed yeast.

Have to see how this one turns out.

 

[Gavin C]

Done with my first JAOM. Great looking bottles and mead. Nice.....

This has been fun.

I tried my second batch last weekend after 11 months in the bottle. Fantastic. Absolute rocket fuel at bottling. Not sure how long it takes to age to its prime but it does take a while.

Got my ingredients for batch 3 in the closet. The plan is to have it for next Fall. YMMV. After drinking/drain pouring/giving away to willing recipients my first batch I almost swore off mead. Thought I'd give JAOM another crack.

Second attempt 3 differences.

• 1 clove not 3 (bad idea on the 3, heed the recipe)
• Less greedy with racking, no sediment in bottles
• Patience

Prior to bottling



11 month old JAOM. Well worth the wait.

 

[Alchemy]

Berry mead. Aged for around 8 months. Almost ready to bottle, still a little hot (likely because it is 17%)

21lbs orange blossom honey
12lbs mixed berries
6lbs strawberries
100oz black currant juice

Very tasty

View attachment 1443896048610.jpg

 

[wc1376c]

Holiday Meads bottled.
Cranberry on Buckwheat, Left side
Caco Almond on the right
potched these back in March and have been just sitting on them, I so cannot wait to crack one open.

View attachment 1443902580383.jpg

View attachment 1443902600479.jpg

 

[bob1852]

Sparkling mango habanero mead.

 

[jrundle]

View attachment 302850

1) Rhubarb
2) raspberry
3) blackberry, flavoured with whisky oak chips and Madagascan vanilla liqueur.

So I finally bottled my first ever mead/melomel today. The rhubarb one has gone cloudy and started to re ferment so it's getting treatment at the mo. Tried the other two and they are very nice (in my opinion, I don't really know what a good one is supposed to taste like, but anyone in Cornwall is welcome to give their opinion). Have made them sweet, around 1.020 and 14%abv ish. Very drinkable even now.

 

[MadHomebrewer]

Just start my first mead last night. Followed the JAOM recipe. I did wake up this morning with it pushed up in the airlock so I rigged up a blow off.View attachment ImageUploadedByHome Brew1443982204.505872.jpg

 

[MLE0212]

First time making mead! Made 1 gallon of JAOM and 1 gallon of JQGM.

 

[Alchemy]

It is a Cyser, does that count? Before and after filtering!

I lagered this with a bavarian lager yeast and used some local cider and 5lbs orange blossom honey.

It refused to clear and tasted very sulfer.

After filtering it tastes much better. Dry and tart just how I like it

View attachment 1444413029937.jpg