Show us your Mead in a photo!!!

[Cliclaste]

Starwberry and vanilla mead shortly after racking onto the fruit. It has since become a lot more red!
Sadly, I'm not certain how it'll turn out as I left it clearing with quite a bit of headspace when I left for uni (college to the U.S.?) this year If (when I check on it in a few months) it's oxidized to hell then lesson learnt. If it's OK, then I'll be preaching about how idiot-proof mead is on the forums from then on

I made a batch of 2 gallon strawberry passion mead a few months ago, it's fantastic, I'm excited for you!

 

[SireFelps]

Hey guys,

Whis is my first post after reading this forum for a while! In the beginning of this year start to really study about Mead and decided making some and guess what? I´m complete passionated for it! I´ve drank mead before but making is awesome! So as I owe a lot for you guys cause of the tips I got here, I´m sending some pics of my first tests!

Orange honey Mead

JAOM - simple but amazing! Seond batch is on the way!

The labels of my Bouchet Mead:

Dessert Show Mead

Blackberry Melomel

That´s it!

 

[ErinRae]

Cliclaste can you post the recipe you used for your Strawberry passion mead?!?! sounds wonderful!! So does the Strawberry vanilla mead!

 

[mooney]

From left to rite, bramble, raspberry, plumb and heather honey

 

[nitack]

In addition - I keep reading that it's a good idea to keep the airlocks on because reasons. If I know for certain that these are finished with fermentation, should I just close them up completely? I guess continuing to use airlocks is good for safety's sake?

The one on the left is going into a dark wine cellar to bulk age for a year or so. I had planned on checking the lock every month to make sure it's still good. Should I just cork it instead?

Sorry, missed your questions the first time I read this. The reason we use air locks is to keep outside air out while still venting out the CO2 that is created in the fermenting process. So if fermentation is really done, then all your airlock is doing is keeping the outside air out and inside gasses in. How is that any different than a cork/stopper/cap? You actually have less protection with an airlock than a true stopper, the airlock can dry and then oxygen can get in. Cork it, and in this case you don't want a lot of set face area since there will not be any CO2 to protect the mead.

 

[bconstant]

Sorry, missed your questions the first time I read this. The reason we use air locks is to keep outside air out while still venting out the CO2 that is created in the fermenting process. So if fermentation is really done, then all your airlock is doing is keeping the outside air out and inside gasses in. How is that any different than a cork/stopper/cap? You actually have less protection with an airlock than a true stopper, the airlock can dry and then oxygen can get in. Cork it, and in this case you don't want a lot of set face area since there will not be any CO2 to protect the mead.

Got it, thanks my man.

 

[K5MOW]

how do you guys cork your meads

I use a Floor Corking Machine.

http://www.midwestsupplies.com/floor-corking-machine.html


Roger

 

[K5MOW]

Black-briar, Nord mead!!!! Skyrim rules. I have been trying to purchase Black-Briar Meadery in Riften. They use the ' heat ' method to make their mead. I walked through the meadery. I wish I could open something like that in real life!!!

( I know this is off topic of mead photos ) =)

Yes Skyrim is great!!!!!!!!!!!


Roger

 

[opus345]

Got it, thanks my man.

I have found that fermentation may have completed, but the mead may need extra time to "de-gas" which is really just venting. I always keep an airlock on and occasionally 2-4 months, replace/clean the airlock.

 

[opus345]

Hey guys,

Whis is my first post after reading this forum for a while! In the beginning of this year start to really study about Mead and decided making some and guess what? I´m complete passionated for it! I´ve drank mead before but making is awesome! So as I owe a lot for you guys cause of the tips I got here, I´m sending some pics of my first tests!

Orange honey Mead
JAOM - simple but amazing! Seond batch is on the way!
The labels of my Bouchet Mead:
Dessert Show Mead
Blackberry Melomel

That´s it!

Gorgeous, nicely done and welcome to HBT.

 

[iluv2brew]

I've suddenly been on a kick of making meads. I made a few back in 2010 that I thought turned out terrible. I actually thought I threw them all out, but the surprise, surprise, while searching for some empty bottles I discovered my very first 2 meads, a cider and a elderberry wine, all sitting in a bottom cupboard of the basement. I tasted them, and was very happy to find that the flavors had meld together and all the harshness was gone. Everything was crystal clear too.
I got right to racking and bottling. here is the end result.

later I bottled another fruit mead that I made a few months back. This one was a clean out the freezer mead. I had 5 pounds of cherries, some pom/cherryjuice and some buckwheat and clover honey. I made a 3 gal. batch of melllomel which cleared out really fast.

 

[iluv2brew]

forgot to mention that I also made my first braggot on teach a friend to brew day. I based it off of Ken Schramm's Hefty Braggot. I'm more of a extract or partial brewer, but I didn't want to just go with the gold DME that the recipe called for, so I added a bit of grains to steep and I also ended up with a extra pound of Buckwheat honey in the mix. Oh, and since Ken wrote that you could easily up the hops I did. . I went with a total of 7 oz instead of 5.
Just whipping the wort up to get some air into it caused a great whip cream head. I knew this was going to be a wild fermentation so I went with the bow-off tube. Good thing too because this morning the the blow off tube jar is practically doing a jig it's got so many bubbles breaking in in. I also had a tiny bit of wort on the floor that must of squeezed out from some place. I'll have to check it all over later. I was running late for work, and couldn't spend the time to check things out better.

 

[danebramaged]

Just bottled four different sparkling meads.

 

[Sharkman20]

Here's the two meads I made in November of last year that I've been bulk aging. One is just an orange blossom honey mead and the other is a bochet. These are just samples I drew. I'll be bottling the orange blossom in a couple weeks and the bochet is oaking at the moment. I'll bottle that one in maybe another 6 months to a year.

 

[chrisroberts3141]

Here is a picture of the Sunrise Mead. It was a bit rushed (three months in total from start to bottle). I made this over the winter season at the South Pole. We were limited on yeast and honey. I used creamed clove honey, bread yeast, and added Orange Spice Black tea to it for flavor. Its at 11% ABV and taste slightly sweet with a small hint of orange. This picture was take right after I racked the mead. I bottled the mead to celebrate the sunrise and for our sunrise dinner we held at the South Pole.

 

[macachoin]

Just bottled this traditional mead that was in fermenter for a year then in 5 gallon virgin oak keg for a year. Tastes like the smoothest bourbon you could have but at around 18% percent alcohol, I can drink a lot more than I can real bourbon.

 

[poseidon9447]

My first batch of mead, bottled on Sunday. Taste is sweet but hot with alcohol.

 

[GDP]

The first two are a braggot, a 2 gallon batch, using amber ale malt, chocolate ale malt, some cascade hops, and about 2.5g of honey from a local beekeeper.
When I pour it into a cup it looks like dark maple syrup. Next time I have a glass I'll take another picture for a better colour representation. Oh yeah and the home-made label translates to 'Dwarven Stout'

The last two are a Fruits of the Forest mead. Raspberries, blackberries, blueberries, and some strawberries.

Is that axe design a bindrune? Or just a design lol.

 

[t7181mars]

On left, blackberry and Christmas spices Melo-meth... On right "Halls non-mentholated" Mead.

 

[Onihige]

Is that coffee in champagne glasses? Nah, it's just some chocolate braggot.

 

[Gamer]

 

[ErinRae]

Just bottled four different sparkling meads.

What kind of sparkling meads did you make??

 

[K5MOW]

A great glass of my Blackberry Melomel.

Roger

 

[mooney]

Got 4 Demi John on Ebay for 99p. is a shame they are all the same colour. Add fruit in secondary. It like an air lock orchestra in the kitchen.

 

[dan6310]

Here is my first attempt with a Raspberry Braggot. Very tasty.

 

[Walshy87]

Here is my first attempt with a Raspberry Braggot. Very tasty.

Post recipe please. My next experiment will be a braggot.

 

[Peppers16]

Got 4 Demi John on Ebay for 99p.

I'm seriously envious. Best deal I've managed so far is 2 for £5 in a charity shop!
Need more homebrewers in Notts, clearly

 

[ursineogre]

First one is my Purple Day Melomel (a modified Schramm Mambo in your mouth) and the second Peach Melomel.

Any risk of keeping these bottles upright (no wet cork this way)?

 

[ArctosNero]

This is a recipe I started back in early July to give out as Xmas presents.
I called it "Nico's Xmas Carol", it has some cinnamon, vanilla, orange and a couple of extra local herbs. Very sweet as it should.

I just finished bottling this first batch and will add the labels later today. It's not as clear as I'd like, but for something just under 6 months, it's very acceptable.
The labels are smaller versions of the postcard seen on the pic.

 

[ursineogre]

Wow! Are these empty water jugs? Are they mead-grade safe? What is sapote?