Show us your Mead in a photo!!!

[TheWeeb]

I like the idea of GOT finale mead!

 

[Sollozzo]

I like the idea of GOT finale mead!

Just need to order some Horn Mugs or some Tankards.

THE KING OF THE NORTH!!!!

*raises mug and drinks*

 

[CityOChampBrew]

I like the idea of GOT finale mead!

I would love to make a dragon fruit mead for a game of thrones inspired brew.

 

[lpsumo]

3 Gal Lemon Date JAOM variant

 

[ErinRae]

I would love to make a dragon fruit mead for a game of thrones inspired brew.

We could start a mead for Game of Thrones and have it be ready for the start of Season 4?!? Someone start the thread!!

 

[nauticalias]

Cyser made with Sky Hi Cider, and Wisconsin Honey.

 

[Sollozzo]

We could start a mead for Game of Thrones and have it be ready for the start of Season 4?!? Someone start the thread!!

Done.

I'm going to try to come up with a recipe this week and get started ASAP. That dragonfruit idea mentioned above sounded good, but I can only imagine how expensive it would be. I'll post updates in the new thread. Hopefully other members are just as interested!

 

[johngottshall]

Raspberry , vanilla mead & Blueberry vanilla mead both about 2 months old clearing up nicely

 

[Alchemy]

Pyment from 2011, yom

 

[gayleygoo]

A forest fruit melomel I started on New Year's day I wanted this to be a bit quicker drinking than the other meads I've got on, so it was bottled quite early. Tasty though, I'll try to store some of the bottles for a year or more.

I'm tempted to do up some nicer labels, now that I've got printer ink again. It's a pain to remove those address labels though!

 

[Onihige]

Medovukha, low ABV hop mead served very fresh - still with CO2 from fermentation. Very tasty.

I used either EKG or Hallertauer Mittelfrüher. The bag was unlabeled, which is sort of why I used it. 5 grams, a few minutes boil, cool it down add some honey until you hit about 1.040-1.060-ish (I decided to dilute to 1.043) and then pitch baking yeast. (Any other yeast will probably be too effective) Ferment for a few days in a pet bottle with a airlock and then make sure some pressure builds up in the bottle by putting the screw cork back on, put it in the fridge for a day or two. Drink.

Those were my interpretations of the very lousy instructions I found on some Russian site. Next time I'll use Cascade and try going for a little higher ABV, and wait a bit longer.

 

[01TRV]

Left to right - strawberry kiwi, orange with raisins, blackberry raspberry blueberry, orange blossom traditional.

The picture quality is rather poor. The two in the middle are about 2 months in and starting to clear nicely.

 

[MeadMax]

View attachment 108995

I figured since I started this thread I better post again.
Here is my Strawberry/Vanilla Mead.

 

[MeadMax]

Here is the picture sorry.

 

[vNmd]

First attempt. Fingers crossed.

 

[macachoin]

Was drinking a 2 year old sparkling mead, made with Windsor ale yeast. Tasted better than a gluten-free beer and had about the same amount of carbonation as a regular beer.

 

[Brann_mac_Finnchad]

Ginger/Orange Botchet I started a couple weeks ago. Lalvin 1116 yeast.

 

[Aaron1983]

Here is mine! Only a day old, sitting next to it's keezer-mate "Untitled Weiss".

 

[Switchman]

This is the first mead I made, aged it on oak, roughly 2 years old. It just got shoved aside and forgot about during moving. Turned out pretty good if I do say so myself.

 

[BobTheAverage]

My dark wildflower grape mead racked on oak chips....smells like cabernet mmmmmm

View attachment 46340

So I know that this is like 10 years later but the recipe would be great for this.

 

[BobTheAverage]

Second shelf left to right:
Sweet mead with apples and caramelized honey
Semi-sweet mead apples, caramelized honey and nutmeg

Could I get your recipe for these?

 

[derek81]

Peach mead, a big one at 19% abv, about seven months old now. I think I might have posted this before, if so, sorry. I entered this in the Mazer cup, judging next weekend.

Oh damn, its sexy

 

[pdwhit]

Here is a pic of my prize winning mead. Sorry, I couldn't figure out how to make it stand upright.

 

[CityOChampBrew]

Here is a pic of my prize winning mead. Sorry, I couldn't figure out how to make it stand upright.

Congrats, but you should apologize for not being able to share with us all.

 

[CRZ]

My first mead I made is a mango mead. Aging for 2 months now.

 

[Onihige]

 

[Atek]

Was ist das?

 

[Sharkman20]

Some of my bottled orange blossom mead from a year and a half ago and my current 15 gallons I'll bottle next year. Left is a new batch of the orange blossom, middle is my raw meadowfoam honey and partial bochet hybrid, and on the right is my french oaked bochet that's been bulk aging for almost 2 years. It's gettin good.

 

[LBussy]

This is my "return to brewing" show mead. It is a N Dakota Wildflower Honey which just may be the prettiest color I've seen. This was made on 1/26/13, OG was 1.110, it fermented dry to 0.998 and was back-sweetened (original honey) and stabilized to 1.015.

I wish I could really take a pic that shows the "glow" but you can kinda see it behind and to the right of the carboy:

 

[Inner10]

This is my "return to brewing" show mead. It is a N Dakota Wildflower Honey which just may be the prettiest color I've seen. This was made on 1/26/13, OG was 1.110, it fermented dry to 0.998 and was back-sweetened (original honey) and stabilized to 1.015.

I wish I could really take a pic that shows the "glow" but you can kinda see it behind and to the right of the carboy:

Good Lord that looks awesome! Did you use any nutrient or was this just a water honey yeast deal?