Show us your Mead in a photo!!!

[LBussy]

Good Lord that looks awesome! Did you use any nutrient or was this just a water honey yeast deal?

More than a few times I have walked past that and removed the cover just to sit and stare. I keep showing the wife who I don't think understands. Mother nature deserves all the credit though for what went right. It might just be the light in that room but I really think this is the prettiest mead I have made.

I used no sulfites to start, no energizers/nutrients, and Wyeast 4632. Stabilization was with 2 grams of sulfite and 2.4 grams of kbenz (5 gallons). The back-sweetening was done with the same homey at the same time as the stabilization - I think if I had planned better I might have stabilized, racked, then sweetened but this worked so who am I to argue.

Now, whether using stabilizers makes it a show-mead or not is a different argument but I'd say it's certainly in the spirit of the category.

 

[CreamyGoodness]

These are some pretty mead pics. Put mine to shame

 

[CityOChampBrew]

These are some pretty mead pics. Put mine to shame

But you get bragging rights with okra.

 

[johngottshall]

I bottled these tonight Raspberry vanilla, Blueberry vanilla, Joes quick grape all are delicious.

 

[ursineogre]

Those are some fancy labels! Did you create the design yourself or outsource the art?

 

[johngottshall]

I had the labels done at my local brew shop.

 

[Brann_mac_Finnchad]

Sharkman20, and johngottshall: Those are some NICE labels.

 

[johngottshall]

Thanks Brann

 

[ARgon]

My 2011 Ginger Mead, sorry no glass pic.

 

[MisterZ]

This is my very first batch. No- boil, Semi-sweet, made with D-47 and a sliced orange. Starting to clear nicely after a month.
Note the cheap bastard setup. If you carefully cut the hole, a grommet fits in the cap, and with the bubbler this fermenter cost me about $2.50 including the gallon of spring water.

 

[Brann_mac_Finnchad]

View attachment 111068

This is my very first batch. No- boil, Semi-sweet, made with D-47 and a sliced orange. Starting to clear nicely after a month.
Note the cheap bastard setup. If you carefully cut the hole, a grommet fits in the cap, and with the bubbler this fermenter cost me about $2.50 including the gallon of spring water.

You have me beat on the price, but I don't even bother with the grommet--just drill the hole a bit small, heat the cap till slightly malleable, and shove the airlock in (and seal with wax if needed)...

Enjoy your first of many batches to come

 

[pgenius]

My sparkling traditional raw honey mead (Spring 2012). Just over a year old now.

 

[CreamyGoodness]

My sparkling traditional raw honey mead (Spring 2012). Just over a year old now.

Looks great!

I see you have it in a beer bottle... thats a great idea.

 

[pgenius]

Looks great!

I see you have it in a beer bottle... thats a great idea.

Thanks! When I make a sparkling mead, I just bottle condition with dextrose like you do with beer.

Cheers!

 

[CreamyGoodness]

Thanks! When I make a sparkling mead, I just bottle condition with dextrose like you do with beer.

Cheers!

Thank you for answering a question I had planned to ask elsewhere

 

[pgenius]

Thank you for answering a question I had planned to ask elsewhere

No problem. I also meant to say you can also (and should) prime your bottling bucket/bottles with honey. 1.5 oz honey per gallon to get 3.0 vols of co2.

 

[kingboomer]

No problem. I also meant to say you can also (and should) prime your bottling bucket/bottles with honey. 1.5 oz honey per gallon to get 3.0 vols of co2.

That's what I intend to do with my next batch. I'm thinking a spiced cyser tho. What was your OG on this and what yeast did you use?


-Kingboomer

 

[pgenius]

That's what I intend to do with my next batch. I'm thinking a spiced cyser tho. What was your OG on this and what yeast did you use?

According to my notes; this one had an OG of 1.078, which is low, especially for my meads. Finished at 0.985 with 4632-Dry Mead from WYeast, which I've only used this once. Overall, this mead is really good, but it was before I started adding some citric acid to my non-desert/sweet meads, so there is a little blandness to it. It's still relatively young too at 1 year.

 

[kingboomer]

Sounds good man. I'm thinking I'll up the OG just a tad and go from there.


-Kingboomer

 

[pgenius]

Sounds good man. I'm thinking I'll up the OG just a tad and go from there.

Yea, my typical OG for my traditional raw honey mead (that I do in Spring and Fall) is usually over 1.100. Good luck. Cheers!

 

[Hrahn1995]

Hello Spearko, I am currently putting together a presentation on some of my research into bee's and would like to use this picture as a bit of a gag photo to keep the audience interested. Would you be alright if i use the photo? i will give credit if you want/

 

[JustinCider]

My first bottled mead...the labels are still a bit wet. Got 10 more gallons ready to be bottled in another month or so..Strawberry-Vanilla and Raspberry. I cant wait to start drinking this stuff!

[/IMG]​

 

[jerseyjohn]

 

[HempKnight]

 

[rowsdower44]

A Chipotle Capsicumel I bottled this past weekend.

 

[PariahVineyard]

7 different meads - we are working on recipes for when we open.

Orange
Bochet made with buckwheat honey
dark - kind of like a barley wine with a lot of dark malt though we didn't use any malts
big mead - 16% - will probably oak half of it
hopped (braggot)
chocolate
traditional

They don't sit by this window all the time, just there for a picture. They are stored out of the light.

 

[Meadiator]

No problem. I also meant to say you can also (and should) prime your bottling bucket/bottles with honey. 1.5 oz honey per gallon to get 3.0 vols of co2.

This is some very useful information that I will store for future use thanks!

 

[Meadiator]

My veeeery first successful JAOM

 

[Kmcogar]

My first mead. It's been aging for about 6 months now. I've been away so it's been easy to let it sit. 3 more months and I will be bottling it! I can't wait to get home!

 

[Bluespark]

Mostly clear raspberry and a completely clear gallon of cherry chipotle. Black until you shine a light through it, then it's a gorgeous blood red.