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Show us your Mead in a photo!!!

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MeadMax

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I would love to see a photo of all the different meads out there.

Show the photo and a quick description of what it is.

Cant wait to see all the photos!!!!!!!!!
 

kevokie

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MeadMax said:
I would love to see a photo of all the different meads out there.

SHow the photo and a quik discription of what it is.

Cant wait to see all the photos!!!!!!!!!


image-1369759691.jpg

Joes ancient orange mead. It has been in te bottle for a couple weeks now. It was good when I bottled it.
 

usfmikeb

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I'll have to break out the camera. My wife was using my orange mead as a replacement for champagne in mimosas today, which was really good. I've also got several single gallon batches sitting side by side that would make a great photo, especially since they all have vastly different colors to them.
 

Bradinator

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You need to host the photo elsewhere (like ImageShack or your own website if you have one) and use the Inset Image to post its link which will display it as a picture... Like so!

 

rogueit

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My first batch of anything homebrewed. Blackberry mead with Lavlin 1118 yeast. Started Dec. 18th
 

ctwtp

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ForumRunner_20120117_165654.jpg

a very young mead, still in primary.
no other ingredients except a lemon
 

Bugeaud

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A pyment is an alcoholic beverage where it is fermented using grapes and honey. The honey-grape fermentable ratio differs though.
 

Jayblefty

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image-1128415192.jpg

First mead ever. A batch of JAOM that I started a few months ago and decided to dip into. Bit heavy on the coriander, fortunately it was only a 1/2gal batch.
 

liquidavalon

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Atek said:
My 2011 coffee vanilla pyment

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=43789"/>

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=43790"/>
How does this nectar of the gods taste? Sounds awesome!!!
 

Atek

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liquidavalon said:
How does this nectar of the gods taste? Sounds awesome!!!
I think its amazing! Its 7 mo old and incredibly smooth. It is a bit sweet so ill dry it out a little on the next batch but I still love it.
 

liquidavalon

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Atek said:
I think its amazing! Its 7 mo old and incredibly smooth. It is a bit sweet so ill dry it out a little on the next batch but I still love it.
Concerning your coffee vanilla pyment:

Do you have a recipe on here of what and how you made it? I would love to try a clone. Thanks
 

DragonsLair

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Dragon's Blood Rhodomel. Primary, secondary and in the bottle. Made with rosehips and buckwheat honey.

2010 Dragons Blood Rhodomel sm.jpg


2010 Rhodomel sm.jpg


2009 Dragons Blood sm.jpg
 

zeg

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Here's my first attempt, a shot at a medium-sweet show mead based on a cross between recipes, including Ken Schramm's and Charlie Papazian's. It's been about a day since pitching and it's burping along nicely. (Not sure if the blow-off is necessary, but I figured it was better to err on the side of not having junk erupt out of an air lock...)

_MG_9157.jpg
 

lawpaw

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image-2733544298.jpg

Cyser



image-3395686449.jpg

Dandelion honey



image-928652070.jpg

Mesquite, raspberry, local, orange blossom, raspberry melomel, lavender honey in primary, buckwheat.
 

Atek

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liquidavalon said:
Concerning your coffee vanilla pyment:

Do you have a recipe on here of what and how you made it? I would love to try a clone. Thanks
I don't have the recipe posted on here. I stole it from gotmead. I will post it up here though and give some comments for possible tweaks. :) I'll reply here when its up on the recipe list.
 

liquidavalon

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Atek said:
I don't have the recipe posted on here. I stole it from gotmead. I will post it up here though and give some comments for possible tweaks. :) I'll reply here when its up on the recipe list.
Thanks...I am excited to try it, sounds phenomenal!!!
 

Penguinetti

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Dragon's Blood Rhodomel. Primary, secondary and in the bottle. Made with rosehips and buckwheat honey.
Those look good.

How did this turn out, and did you come up with the recipe yourself, or did you find it somewhere?
 

DragonsLair

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Those look good.

How did this turn out, and did you come up with the recipe yourself, or did you find it somewhere?
It turned out awesome. One of my best ever. :rockin: It was my own concoction. I didn't get one made last year because I didn't manage to get out and pick rosehips. Will definitely get out this year.

We started off by extracting 12.5 cups of juice from the rosehips we picked along the Touchet River in southeast Washington during hunting season. To do this we boiled them and pressed them through a colander. Old school and a lot of work. I will devise a better process for larger batches. But this stuff is very potent in flavor and color so it doesn't take much.

Fermented the rosehip juice with 12# of buckwheat honey from the Palouse and 2 gallons of water. If you've never had it this honey is probably the strongest flavor and darkest color. We used White Labs WLP720 Sweet Mead yeast and only helped that with a couple of teaspoons each of nutrients and energizer.

Started in May with an SG1.150 and bottled in August at SG1.028. High octane and pretty sweet. There was no problem whatsoever picking out the flavors of both the rosehips and the buckwheat honey. I still have people asking when I'm going to make some more. :tank:

When it was in primary the name came to me but I see another meadery is already using Dragons Blood for one of their meads so I will need to find something else to call it. :(
 
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