Show us your Mead in a photo!!!

[Atek]

2011 ken schramms cyser, unfortunately fermented too warm with d47. Not the greatest but sure is pretty. Lol.

 

[saramc]

Mead is Clearing nicely any. tips continue to bulk age or botttle age. My mead is about four months in

I personally prefer to allow nature to take its course and allow my mead to drop clear without fining agents. Depending on what your recipe ingredients are it simply varies from mead to mead as to how long that can take. For example, my raspberry melomel is always clear within 3-4 months and consumable around the 7 months mark, while my prickly pear cactus mead is still clearing at the 6 month mark and many reviews I have read that it can take up to three years for some batches of that particular mead to even clear naturally, but is well worth it. I also think if you have room to bulk age then go for it, but if you need the room and must bottle just make sure the mead is completely clear and completely degassed, but it will age well in either container.

 

[Atek]

And the pictures to go with my post, my bad...

 

[Onihige]

I just digged up a picture of my very first mead, from several years ago.

Too bad it was a failure on sooo many levels due to my ignorance. At least I learned a whole lot from my mistakes.

 

[rhartwel41]

The one on the left is a lemongrass mint mead that I started last weekend. Originally it was heavy on the lemon flavor with a hint of honey and ended with a mintish after taste. And the other is JOAM that is a little over a month old.

 

[Crumb]

here's my Cyser, picture is a couple months old and I just bottled it a few days ago.
Fresh local honey and apples (which I juiced myself to get the apple component)

 

[Curtis2010]

Just brewed 10 gallons of a traditional mead today. However, one of the few downsides to brewing in kegs -- I can't take a pic!

 

[mneilson]

Bottled my first mead tonight. Made it last November in honor of my dad, who passed away this time last year and was also a mead maker.

 

[luda007]

From left to right.
My attempt at rumbullion.
My 1st mead. (honey, water, yeast, raisins and a little vanilla). Racked and clearing nicely!
Cranberry mead
JAOM
Caramel Belgium wit beer(racked for another 2 weeks)
The boxes in the shower are 48 bottles each of american wheat and bock. I added fresh orange peel and coriander to the the wheat. Both will be conditioned for a month on the 15th. I've sampled a bottle of each already. The bock reminds me of Guinness black lager.
Blueberry mead.
I also have a cyser upstairs in the kitchen cabinet. It didn't start so I had to dilute it.

*i use the litter container just in case the carboys decide to foam out.*

 

[MeadWitch]

My winter mead - a bochet with apples, saffron and cinnamon. It's aging nicely and it's becoming rather tasty. Should be very enjoyable this coming winter.

Looks amazing, sounds delicious!

 

[gilliam]

Mead made from a 14th century recipe (from Le Ménagier de Paris) poured in a 14th century glass replica.
It's a bochet spiced with ginger, grains of paradise, cloves and long pepper.

 

[xilosen]

How do you even hold that?

 

[CreamyGoodness]

It looks like its intended to keep others from drinking your gorgeous mead

 

[gilliam]

Actually it sits rather comfortably in the hand. Also it will prevent it form slipping out of your hand.

 

[Atek]

How does it taste?

 

[Brann_mac_Finnchad]

I'm interested in how the 14th Cen. mead tastes as well...might need to add it to the to brew list...

Black Lagoon Hydromel (weak mead flavoured with rosemary, bay leaf, and juniper berries), Day one, Day Three, and the first glass.

 

[gilliam]

How does it taste?

It tastes like a spiced bochet.
It's kind of difficult to describe the spicy flavour, but I like it! Once it has aged a bit I think it will become really wonderful.

 

[luda007]

My blueberry mead, mention from previous posts.
It's been a month and I racked it and added 5 lbs of honey, per the recipe. It also calls for 5lbs more of blueberries. I have to stop and get some tomorrow.

 

[cyberlord]

JAOM finally cleared. Sitting on the freezer looking out the back door.

 

[odinsgift]

JAOM finally cleared. Sitting on the freezer looking out the back door.

I think your mead is related to John Fogerty.
Were there a statue wearing high heels?

 

[MzAnnie]

Chile capcisumel and prickly pear test batches

View attachment 46342

Great Morning...I was looking through all the beautiful mead pics and I saw your prickly pear mead. This was the first wine I have ever made. It was so good it didn't have time to age...much. Can wait until September to get some more of those little gems...we have a boat-load. How did you prep the, I call them 'cactus figs'? Is there an easier way than roasing them quickly over an open flame then juicing them? I am an oil painter and I have never seen such a beautiful color in my life. Natures palette is a wonderous thing...Thanks.

 

[MrOrange]

Great Morning...I was looking through all the beautiful mead pics and I saw your prickly pear mead. This was the first wine I have ever made. It was so good it didn't have time to age...much. Can wait until September to get some more of those little gems...we have a boat-load. How did you prep the, I call them 'cactus figs'? Is there an easier way than roasing them quickly over an open flame then juicing them? I am an oil painter and I have never seen such a beautiful color in my life. Natures palette is a wonderous thing...Thanks.

I did just like you said and burned off all the little needles. After that I cut them open and scooped out all the tasty stuff and boiled it for 45 mins. After that I just added it all to primary and let it ride. Unfortunately this was one of my first meads and it came out way hot and tasted like jet fuel.

 

[Cliclaste]

Just transferred my 2gal bucket of strawberry passion tea mead to secondary, looks beautiful, I havn't tasted yet

 

[CreamyGoodness]

This is my mead area. Note my complete disregard of the rules, and the fact that I play around with flavors willy-nilly. Sometimes I even come up with a tasty mead! I love playing with breadyeast because its cheap, I only have to wait a few months to get a good idea of the flavors, and I don't have to worry about off-flavors in my hot-as-moose-yayas apartment.

Note also the chalkboard area that my SWMBO painted on the wall to surprise me. When I got home from work she had done a full write-up on the meads I had fermenting and aging. I think I'll keep her!

 

[Cliclaste]

I'm interested in how the 14th Cen. mead tastes as well...might need to add it to the to brew list...

Black Lagoon Hydromel (weak mead flavoured with rosemary, bay leaf, and juniper berries), Day one, Day Three, and the first glass.

I have been wondering how juniper berries would turn out in mead, is it overpowering?

 

[knotquiteawake]

I have been wondering how juniper berries would turn out in mead, is it overpowering?

Maybe something like a cross between a gin and a mead? I would be very interested in that... gin is my greatest weakness!

 

[Brann_mac_Finnchad]

I was afraid it would overpower the other flavours, but even adding like 12 berries for a gallon it didn't (and you're usually told that just a few will take over).
I think that gin actually uses fresh semi-ripe berries, rather than fully ripened dried ones (I suspect that quite a bit of flavour gets lost when they're dried)--along with a variety other, supplementary, flavourings.

 

[agent44]

I have been wondering how juniper berries would turn out in mead, is it overpowering?

I made a version of JAOM with added juniper berries and EC 1118 I think it was, I used dried juniper berries, and then I racked onto oak in secondary, it is fantastic. I used about a half a cup of dried juniper berries in a one gallon batch, but I think I would go a whole cup next time.

 

[cgr2973]

Just bottled some mead early last night. Over six gallons worth

 

[CreamyGoodness]

Party at cgr's house!