Show us your Mead in a photo!!!

[beninan]

I just think that putting bread yeast and orange pith in a quality drink is rubbish. It costs the same to buy wine yeast and 10 min to peel and zest the oranges.... 10 min to remove 2 huge factors in off flavors... Yes please

I have made meads with both bread yeast and wine yeast. They DO have different characteristics that may be beneficial for what you are trying to achieve in the end product. The bread yeast leaves the mead pretty sweet. The pith from the oranges leaves a nice subtle bitterness that very nicely balances out the sweetness. It's definitely NOT as bitter as sucking on an orange peel.
I have made the real JAOM recipe multiple times and have made modified versions of the recipe (such as leaving out the pith, or using orange juice, or using wine yeast), and I feel that the original recipe is still FAR superior to the modified recipes that I have done. You really should make a batch of the original recipe and see for yourself. It's really not that expensive to make a 1 gallon batch. I have been making 5 gallon batches of the original recipe, because it's so damn good.

 

[hewnizit]

If you wanna discuss recipes either go to the recipes section or start a new thread, other wise just show your Mead pics here...... quit hijacking this thread

 

[wrkrB]

My Creme Brew right before & after bottling. I usually bottle in brown glass, but put this in a clear bottle just for this thread.

 

[MacrosNZ]

My first Mead, my first JAOM. Kept to the original recipe for this one. Will deviate on the next go

 

[Machalel]

Racked my experimental mead again due to massive build up of lees and sediment. Still really dark!

 

[Arpolis]

Here is my JAOM at day 49. Clearing well and fruit starting to drop.

 

[janitorjerm]

Here's what I put together today. :rockin: They're all "JAOM style".

From left to right: orange, blueberry, peach, and blackberry

 

[odinsgift]

Ukrainsk Mjød, nose eye view.

 

[TheBrewingMedic]

Last nights fun....

 

[Taise]

Latest batch of mead started last night using Welches Black Cherry & Wild Grape juice. Based on the Joe's Quick Grape recipe.

 

[STLExpat]

Calling this my Spiced Orange Christmas mead, JAOM is on the right

 

[DragonsLair]

Slow and steady. This is a seven gallon experimental batch of Brochet based on a 1393 recipe. The green light is on a 250 watt fish tank heater keeping the must at a steady 74F. Haven't tasted it yet, but it smells yummy.

 

[dennisjonesjr]

This is my first batch of mead, 3 months in, looking awesome

 

[TheBrewingMedic]

This is my first batch of mead, 3 months in, looking awesome

So pretty when they clear

 

[Bradinator]

This is my first batch of mead, 3 months in, looking awesome

That is some beautiful looking mead. Did you do something special to get it so clear?

 

[DragonsLair]

My Creme Brew right before & after bottling. I usually bottle in brown glass, but put this in a clear bottle just for this thread.

Love the flip-top bottle. Where'd you get it.

 

[bk0]

That's my batch of Hefty Braggot, about 10 days old. Doesn't look like much yet.

 

[dennisjonesjr]

That is some beautiful looking mead. Did you do something special to get it so clear?

I put bentonite in it but I did it too early so it started fermenting again. I left it alone for 2 months after that and racked it. I have 3 more that I need to rack this week that are not that clear. The only other difference is in my first one also had the juice from a whole orange in it so I think that help the yeast. Anyway I'm still learning patience

 

[rodd]

This is the gravity sample of my first mead. It is a light lemonade mead.

 

[DisturbdChemist]

My mead bottled and ready to drink with another gallon going. Can't wait for my other mead to be finish.

 

[TheBrewingMedic]

CV Bochet ready for bulk aging and clearing

 

[hewnizit]

After a traditional and a cherry mel, here is my jaom must cooling off before I pitch the yeast.

 

[MasterJeem]

Just bottled this today! i'm quite proud. Black and blueberry, aged with oak. It's delicious right now. cant wait to try it after a year!

 

[Vlad]

Watermelon Melomel

10 Lbs Clover Honey
2 Lbs Orange Blossom Honey
4 Gallons Spring Water
1 Gallon Juiced Watermelon
EC-1118

10 days initial fermentation
Just racked today into carboy

Really beautiful color and amazing taste incredibly aromatic.

 

[bob1852]

Kiwi mead, blackberry mead, blackberry wine, white grape & raspberry wine, raspberry mead, and brown sugar cyser.

 

[Arpolis]

Here is my Bochet bottled today. Made with cold steeped Rasperry Zinger herbal tea.

With Flash



Without Flash

 

[MasterJeem]

Bottled the rest of my black and blue today. Here are the results.

 

[MasterPintsman]

My first mead, clover honey, blood orange, and raspberries. Pictured after 1st racking and top off.

 

[jfrans84]

Cysers and strawberry melomel!

 

[urbanmyth]

Not my mead, but I was at a homebrew club meeting tonight, and one of the members brought the blackberry mead he made for his daughter's wedding when she was five...in 1982. This piece of art is thirty years old. The picture does it no justice, as it was taken with my cell phone, but I had to share. I am blown away at how smooth it was. He said it is 16% at least, and it tasted like it just came out of the comb.

He also had a bottle each of an eight year old cranberry melomel and a five year old pyment he made. No pictures of those, but they were out of this world, too. I felt so honored to be allowed to try something thirty years in the making.