Quantcast

Show us your Mead in a photo!!!

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

cooper

Well-Known Member
Joined
Dec 31, 2009
Messages
609
Reaction score
80
Location
OFallon, IL
It’s tasting pretty good right now. It finished at 1.015 and I think it might even be a tad too sweet. Really nice berry flavor and the alcohol is just barely noticeable which is nice.

How is yours? Mine looks beautiful but has a bit of a burn on the back from the high alcohol.
 

cooper

Well-Known Member
Joined
Dec 31, 2009
Messages
609
Reaction score
80
Location
OFallon, IL
How is yours? Mine looks beautiful but has a bit of a burn on the back from the high alcohol.
I was able to really control the fermentation temps for the first three weeks of fermentation and I think that really helped out on keeping the alcohol burn minimal.

I wish I would have taken the time to fine it with SuperKleer though before bottling it. It's got a lot of haze once it's chilled which I think fining would have eliminated. It's really good though too at room temp so it's not that big of a deal.
 

LoneTreeFarms

Well-Known Member
Joined
Mar 22, 2010
Messages
2,494
Reaction score
3,186
Location
Fort Dodge
I was able to really control the fermentation temps for the first three weeks of fermentation and I think that really helped out on keeping the alcohol burn minimal.

I wish I would have taken the time to fine it with SuperKleer though before bottling it. It's got a lot of haze once it's chilled which I think fining would have eliminated. It's really good though too at room temp so it's not that big of a deal.
I think I fermented mine alright, I just think I probably pushed the % alcohol too high and it is taking forever to mellow out.
 

cooper

Well-Known Member
Joined
Dec 31, 2009
Messages
609
Reaction score
80
Location
OFallon, IL
I was able to really control the fermentation temps for the first three weeks of fermentation and I think that really helped out on keeping the alcohol burn minimal.

I wish I would have taken the time to fine it with SuperKleer though before bottling it. It's got a lot of haze once it's chilled which I think fining would have eliminated. It's really good though too at room temp so it's not that big of a deal.
I spoke too soon. I just opened a bottle I had chilling in the fridge and it’s crystal clear. Not sure what was going on with the one that was cloudy, could have been one that picked up some sediment during bottling, but I’m happy!
 

Mr impatient

Well-Known Member
Joined
Jun 24, 2018
Messages
64
Reaction score
14
Location
Lake district
Just trying to put up a photo or 2, this is my meadarium, not sure about more than one photot though, I aint used to this forum stuff yet
upload_2018-6-30_13-36-48.png
 

Immocles

Supporting Member
HBT Supporter
Joined
Jan 9, 2019
Messages
2,011
Reaction score
6,443
Location
Minnesota
E808C752-8B1A-4981-A9AF-64E5399E4874.jpeg


Not sure if it counts since I don’t have any in a glass to show yet, but these are hiding in my cabinet. Jaom and a small strawberry/rhubarb experiment sitting on oak and vanilla
 

CKuhns

Everything learned in Kindergarten still applies!
HBT Supporter
Joined
Oct 24, 2015
Messages
1,153
Reaction score
538
Location
MN & WI
Resurrecting the thread. Groennfel meadery recipe variant. (Used Omega hothead yeast and Fermaid-O instead of D47 and wine nutrirents) Its a 7.8% hydromel mixed berry melomel that was kegged 3 months ago. Forgot it in the growler for a month. Kept the carbonation well and still tastes just like the glass prior from the keg!!!
20191123_152123.jpeg
 

Brett_Bellmore

Me and my better half.
Joined
Nov 2, 2014
Messages
227
Reaction score
98
Location
Mauldin
Bottling my latest batch of cranberry/orange mead today. The fermentation actually stalled on me, but happily, it stalled at a point where we actually liked it! So I just stabilized and bottled. (The fermenter is full of starsan and all my bottling stuff, to soak overnight.)
20191128_142413.jpg
 

RachelWoods

Mother of shepherd, drinker of mead
Joined
Dec 7, 2019
Messages
2
Reaction score
2
upload_2019-12-7_17-21-46.jpeg

I’v been waiting a year to post in this thread! At 11 months old, this cyser, made with unfiltered pressed apple juice and raisins in primary, and sliced apples, and a cinnamon stick in secondary, is looking and tasting good! Can’t wait to see how it is in a few more months.
 

TattooedViking9

The Viking Vintner
Joined
Jun 22, 2012
Messages
39
Reaction score
20
Location
Livermore
Just started the first of a plethora of new projects since buying the house! Very simple traditional sack mead. 3# wildflower honey, spring water and montrachet yeast.
FB_IMG_1575904276555.jpg
 

dwhite60

Well-Known Member
Joined
Sep 13, 2009
Messages
953
Reaction score
534
Location
Wake County NC
Picture is three days ago.

Apricot melomel. Little early in the process yet. Be careful degassing, it can get intense. Used a can of apricot puree, 4 pounds of honey, Lalvin 71B-1122.

Put this together last Saturday, five days ago, and it seems to be done fermenting. Surprised but, I'd been told regular degassing can help speed things along. I degassed this three times a day. First one got kind of scary. Seems to really help.

All the Best,
D. White

20191208_200933.jpg
 

Kyzaboy89

Well-Known Member
Joined
Aug 9, 2014
Messages
109
Reaction score
36
Location
Huron
6 gallons Cyser into secondary/clearing today. Sitting at 0.996 for almost 2 weeks now just over abv limit. Gonna let it settle out without sparkolloid this time around. Want to see how much longer it will take to clear. Never have any issues drinking it cloudy, just want to see if it can clear before its gone or holidays roll back around and it goes to family dinners.
 

Attachments

_BullDog_

Well-Known Member
Joined
Sep 6, 2014
Messages
305
Reaction score
214
Location
NC
Just bottled the first gallon of the blueberry cyser. Have the other 4 gallons in separate gallon jugs aging until I’m ready to drink it.
 

Kyzaboy89

Well-Known Member
Joined
Aug 9, 2014
Messages
109
Reaction score
36
Location
Huron
Bottled my traditional that started back in February. No fining agents used, just ferment dry and rack off Lee's. Start to bottle took about 10 weeks, backsweeten most of it after bottling some completely dry. One of my quickest clearing meads ever.
 

Attachments

Top