Show us your Mead in a photo!!!

[ursineogre]

Just racked 10 gallons of a basic traditional into secondaries today. Split it up into about 2.5 gallon batches and racked 3 of the 4 batches onto fruit. In order of appearance in pic: plain (no fruit), pineapple, sapote, strawberry.

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

 

[Repenance]

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

Just a randomly drawn axe lol

 

[dan6310]

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

Here is my Raspberry Braggot recipe. Enjoy
Dan6310

Raspberry Braggot
Specialty Beer

Recipe Specs
----------------
Batch Size (G): 5.5
Total Grain (lb): 21.000
Total Hops (oz): 2.50
Original Gravity (OG): 1.119 (°P): 27.8
Final Gravity (FG): 0.998 (°P): -0.5
Alcohol by Volume (ABV): 15.83 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 18.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
9.000 lb Golden Promise Malt (42.86%)
9.000 lb Wildflower Honey (42.86%)
1.000 lb Munich I (4.76%)
1.000 lb Vienna (4.76%)
1.000 lb White Wheat Malt (4.76%)

Hop Bill
----------------
0.50 oz Cascade Pellet (6.2% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Cascade Pellet (6.6% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Willamette Pellet (4.8% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)

Misc Bill
----------------
0.10 oz Irish Moss @ 15 Minutes (Boil)
0.50 oz Yeast Nutrient @ 15 Minutes (Boil)
48.00 oz Raspberry (Secondary)

Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with WLP099 - Super High Gravity Ale

Notes
----------------
3 liter starter of WLP 099
Add honey after boil when wort is between 90-100°F.
Ferment at 68F for 2 weeks in primary. Rack to secondary and add twice
frozen raspberries. Two 3 gallon carboys for secondary.
Leave in secondary at 60F for 2 months.
Bottle with 3/4 cup priming sugar and let sit at 68F for 1 week then
move to basement (60F) for 2-3 months.



Recipe Generated with BrewMate

 

[K5MOW]

Pick of a glass of sweet mead I made about two years ago.

 

[Walshy87]

Thanks DAN6310! This is going on my to do list.

 

[ZombieWoof72]

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

Omfg!

 

[ZombieWoof72]

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.

That's beautiful

 

[ZombieWoof72]

Here is my Raspberry Braggot recipe. Enjoy
Dan6310

Raspberry Braggot
Specialty Beer

Recipe Specs
----------------
Batch Size (G): 5.5
Total Grain (lb): 21.000
Total Hops (oz): 2.50
Original Gravity (OG): 1.119 (°P): 27.8
Final Gravity (FG): 0.998 (°P): -0.5
Alcohol by Volume (ABV): 15.83 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 18.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
9.000 lb Golden Promise Malt (42.86%)
9.000 lb Wildflower Honey (42.86%)
1.000 lb Munich I (4.76%)
1.000 lb Vienna (4.76%)
1.000 lb White Wheat Malt (4.76%)

Hop Bill
----------------
0.50 oz Cascade Pellet (6.2% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Cascade Pellet (6.6% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Willamette Pellet (4.8% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)

Misc Bill
----------------
0.10 oz Irish Moss @ 15 Minutes (Boil)
0.50 oz Yeast Nutrient @ 15 Minutes (Boil)
48.00 oz Raspberry (Secondary)

Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with WLP099 - Super High Gravity Ale

Notes
----------------
3 liter starter of WLP 099
Add honey after boil when wort is between 90-100°F.
Ferment at 68F for 2 weeks in primary. Rack to secondary and add twice
frozen raspberries. Two 3 gallon carboys for secondary.
Leave in secondary at 60F for 2 months.
Bottle with 3/4 cup priming sugar and let sit at 68F for 1 week then
move to basement (60F) for 2-3 months.

Recipe Generated with BrewMate

Great recipe!
My first braggot was a 5 gallon bottle bomb! Not cool! The next was pretty great, but I think this is going to put it over the top!

 

[saramc]

This is dandelion mead on the day I racked from primary and applied airlock. It is crystal clear now, sunshine yellow, and bulk aging.

 

[SireFelps]

Amazing color Gamer! Congratz!

 

[SireFelps]

Pick of a glass of sweet mead I made about two years ago.



View attachment 84170

What´s the final gravity of this one? BTW looks very beautifull!

 

[mooney]

A glass of sweet sweet raspberry mead, only 3 months young so just trying the dregs from bottling but tasting amazing and my dry plumb bottled but lost almost any plumb flavour. I'll try adding in to secondary next time

 

[Brobi593]

Prickly Pear Mead using mesquite honey bottled yesterday.

 

[huntingohio]

Brobi how do you like those buckets I have the same ones and I'm starting to fall back in love with brewing, much easier than 1 gal jugs

 

[Brobi593]

Brobi how do you like those buckets I have the same ones and I'm starting to fall back in love with brewing, much easier than 1 gal jugs

They are ok. I use them for primary and then move to glass for secondary ect.

 

[Cliclaste]

Started a batch of my delicious pumpkin ginger chai spice mead last weekend! So exited for this!

 

[Bluespark]

Do you have a recipe for that?

 

[kevinstan]

I would be interested in a recipe as well if you would like to share. That sure does look good.

 

[tom_gamer]

Started a batch of my delicious pumpkin ginger chai spice mead last weekend! So exited for this!

That last picture looks nasty! Lol

 

[opus345]

That last picture looks nasty! Lol

Nasty? No way, I think I could bathe in it. Please PM me the recipe.

 

[saramc]

Prickly Pear Mead using mesquite honey bottled yesterday.

Brobi...how long did you age this before deciding to bottle? And is this dry; if not, what is the SG upon bottling?

 

[Bradinator]

Nine month mead, finally sampled. Just amazing.

 

[oldmate]

A variant on Yooper's banana wine recipe. Changed it into a melomel. Don't have a picture of the final product but it's still in bulk aging so I can take one tomorrow. Crystal clear, finally getting around to backsweetening with some fresh honey.

Bananas:

Boil:

In the carboy:

If any of you have tried this recipe you will know that it looks similar to water that has been squeezed out of a mop. It has steam rising off it in this picture but was pale grey and I couldn't see through it. I had some serious questions about it clearing at this point.

In secondary:

Has since cleared to a beautiful golden brown colour. Crystal clear and is in a tertiary demijohn of 1 Gal. It has been aging going on two years now simply because I have been flat out finishing uni and finding work. Bottling will be in two weeks and have taken the weekend off specifically for it! :rockin:

 

[K5MOW]

Here is a pic of my Joes Accent orange spice Mead.

Roger

 

[TeufelHundenM198]

Not the greatest pic, but the only one I managed to get before we drank it all.

This is the spiced pumpkin cyser I posted about back in post 253 or so...

-Spiced Pumpkin Cyser. Hoping it'll be drinkable by Thanksgiving.

INDEED IT WAS drinkable for today! 6 months old, and delicious.

Followed this recipe:

https://www.homebrewtalk.com/f80/pumpkin-cyser-252197/

I'll definitely be making it again. I might add some pumpkin pie spice though..

 

[opus345]

From this:

To this:

To this (Go Huskers!):

Last one is two Jalapeno Mead test batches:

I already have Trippleberry and Strawberry varients in play and will be starting the Blueberry as soon as I get the berries.

Thanks mgayer/flyweed.

 

[redrider736]

My first try at Mead. I did 3 small 1gallon batches.
Basic Mead-Lavin 71B-1122
Joe's Quick Grape-Lavin-EC-1118
JAOM-Lavin-D47

 

[zouthernborne]

Long time lurker here. Been making mead for a couple of years. Here's my Orange Berry Punch. Bottled on 11-7-12, and primed for carbonation. I know I cracked into it early, but my stores of JAOM are gone. Amazingly smooth for being as young as it is. Berry and orange on the nose, then lots of honey with a berry/orange aftertaste. Murky, but I take credit for opening preemptively.

 

[xilosen]

Blackberry vanilla mead I made back in March. It slightly carbed in the bottle. Turned out amazing.

 

[Golddiggie]

2010 (started the day before Thanksgiving that year) traditional mead made with [regional] wildflower honey and using EC-1118. Not carbonated, just beyond words in a glass. Sweet enough that you taste the honey and not 'hot'. At 18%, you might expect more alcohol flavor, but there's none that I could detect.