Show us your Mead in a photo!!!

[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

 

[alaktheman]

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

How did you filter it?

 

[alaktheman]

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

How did you filter it?

 

[Alchemy]

I have a buon vino super jet filter. Used coarse filter pads

 

[alaktheman]

Oh nice.





Damn duplicates

 

[Gavin C]

Sparkling mango habanero mead.

That looks and sounds fantastic.

Any chance you could share the recipe. Maybe you already have and its in the database or beer smith cloud. Tell me f. off if you can't be arsed. None of my business.

Sure does look tasty though. After two 1 gallon batches of JAOM I'd like to try something a little more modern.

 

[bob1852]

That looks and sounds fantastic.

Any chance you could share the recipe. Maybe you already have and its in the database or beer smith cloud. Tell me f. off if you can't be arsed. None of my business.

Sure does look tasty though. After two 1 gallon batches of JAOM I'd like to try something a little more modern.

It was a sweet mead made with with orange blossom honey (OG 1.120, FG 1.030). (Roughly 5 gallon batch made with 17lbs honey, 3.75 gallons water, 71b-1122 yeast, and staggered nutrients)

When it was done fermenting, I racked 2.25gallons of it to 7lbs sliced mango in a 3 gallon carboy (I bottled the other 2.75g). After a month, I racked to two, 1 gallon jugs, each with ~8 grams of sliced fresh habanero peppers. They were bottled a few days later.

As for sparkling, it was a happy accident that I won't be able to repeat, and won't be able to share exactly how it happened (it wasn't a restarted fermentation in the bottles though)

 

[Gavin C]

It was a sweet mead made with with orange blossom honey (OG 1.120, FG 1.030). (Roughly 5 gallon batch made with 17lbs honey, 3.75 gallons water, 71b-1122 yeast, and staggered nutrients)

When it was done fermenting, I racked 2.25gallons of it to 7lbs sliced mango in a 3 gallon carboy (I bottled the other 2.75g). After a month, I racked to two, 1 gallon jugs, each with ~8 grams of sliced fresh habanero peppers. They were bottled a few days later.

As for sparkling, it was a happy accident that I won't be able to repeat, and won't be able to share exactly how it happened (it wasn't a restarted fermentation in the bottles though)

Sounds a fair bit beyond my equipment and skill-set. Probably I will look to something more simple. Thanks for sharing your process though. Got me scratching my head now about the carbonation. You gotta have some trade secrets.

 

[bob1852]

Blackberry, raspberry, multiberry, and pint noir pyment.

 

[Brauer]

Prickly pear mead in the glass and carboy.

 

[GreyRaven]

Here's my contribution so far:

From left to right: Apricot Vanilla, Cranberry Apple Spice, traditional BOMM, traditional.

All of them so far have been very tasty, although the BOMM will benefit from a bit more aging.

 

[Hoppy2bmerry]

Traditional mead made with TJ's mostly mesquite honey.

 

[ChefRex]

Cranberry melomel after bottling one gallon batches of pineapple, tart cherry and JAOMView attachment ImageUploadedByHome Brew1444873094.410513.jpg

 

[Hoppy2bmerry]

Blueberry melomel bottled up

 

[Hoppy2bmerry]

Stamped the top to fancy it up for gift giving. Some were better than others.

 

[Jackal516]

First mead. Spices were added in primary. The cinnamon is most noticeable. It's 9 months old. I might be moving and had to put it in something less risky. Or I would have continued bulk aging till crystal clarity.

 

[ChefRex]

Blueberry melomel,View attachment ImageUploadedByHome Brew1445222569.850144.jpg

 

[Srearigh123]

Hello all this is my first batch it's a Celtic druids honey mead this is the first racking

View attachment 1445903155935.jpg

 

[Jthornburgh]

My bochet, racked to secondary on Saturday.

 

[Skrakinjagande]

Just racked my black currant strong mead into secondary.
OG-1.126
Latest reading-1.006

 

[Cheesy_Goodness]

First mead. Spices were added in primary. The cinnamon is most noticeable. It's 9 months old. I might be moving and had to put it in something less risky. Or I would have continued bulk aging till crystal clarity.

That mead is nice and all, but I can't stop looking at your Griswold collection back there