Show us your Mead in a photo!!!

[JABBY]

Finaly got my mead photos from my wife. This mead is a 10+ month old blueberry melomel.

 

[DragonsLair]

My first Mead! Pomegranate Acai, added a half gallon each of pom juice and "sambazon" acai puree smoothie in secondary. OG at 1.114, Finished quite dry at 1.000. Prickly pear or dragon fruit mead sounds awesome! I may make a batch of that next, we will see if my dragon fruit cactus bears well this year, or I can find some prickly pear at the farmer's market.

The color is gorgeous! Makes me thirsty just looking at it.

 

[DragonsLair]

Here is my second batch of Bochet. I just racked it from the fermenter at 11.5% ABV and 12.5 g/L RS.

 

[rideincircles]

I have been really lazy about racking and bottling lately. Most of these have been untouched for 6 months.

Have 2 Joe's grape pyments made in September already backsweetened, one JAOM already racked, JAOM with raspberry, blackberry JAOM -orange, and some strawberry nead that used the juice left over after a sampden soak with D47.

Need to rack 3 of these and bottle the other 3.

I also have 5 gallons of D47 strawberry mead I need to back sweeten and bulk age. About to make some blueberry mead also.

 

[Onihige]

Oops...

It's a birch sap mead, OG 1.045. I intend to make it a sparkling low ABV mead. Really starting to like those...

 

[MarshmallowBlue]

Where did you get your birch sap!? I've been looking for a decent amount for a long while now. Ive even debated just going out and tapping trees next year. But I dont own any trees. I'll post some mead pics later to make up for this post.

 

[Onihige]

Plenty of birch here in Sweden (I can see three very tall ones from my window where I sit), my old man tapped them so I don't really know where though..

 

[thejudge]

www.alaskasyrup.com/

 

[Bluespark]

Left to right, blood orange passion fruit, concord pyment and prickly pear lime. The prickly pear looks murky, but all the other bottles(green glass, unfortunately) are crystal clear, bright gorgeous pink. All off these already taste fantastic, the concord is 18%, the other two are 14%. These were bottled today, all 3-6 months old. Can't wait for a year to go by!!

 

[Onihige]

www.alaskasyrup.com/

They sell syrup, not sap. Would still make an intresting mead though.

 

[MarshmallowBlue]

As promised: Bochet, to be bottled shortly. Poured tasting from a hydrometer sample.

One of the best I've made so far.

 

[kingboomer]

As promised: Bochet, to be bottled shortly. Poured tasting from a hydrometer sample.

One of the best I've made so far.

Beautiful mead man. LOL looks like you got a bit on the table tho


Kingboomer

 

[thejudge]

They sell syrup, not sap. Would still make an intresting mead though.

Just saves you from having to convert it. You'd have to boil the sap down to remove the water they just do it for you.

 

[Onihige]

Just saves you from having to convert it. You'd have to boil the sap down to remove the water they just do it for you.

Again, we're talking about different things. My mead's a birch sap mead, not a birch syrup mead.

Just birch sap, honey and yeast.

 

[Goofynewfie]

Is replacing the water with sap is what you mean? Interesting idea, im curious how it would turn out

 

[thejudge]

Again, we're talking about different things. My mead's a birch sap mead, not a birch syrup mead.

Just birch sap, honey and yeast.

Oh yeah I understand, but for most of us we can't get the sap so a syrup has to be used instead. Which is just the sap with the h2o removed. And you could replace a large portion Of the honey with the birch syrup.

 

[The1Greenguru]

Just wondering will you tell me what it tastes like meads sound interesting Thanks for your time GG

As promised: Bochet, to be bottled shortly. Poured tasting from a hydrometer sample.

One of the best I've made so far.

 

[Zaffo]

"What do meads taste like?"

Simple question, difficult answer, and not really related to this thread.

Mead is wine made from honey, so it tastes like honey wine.

The thing is, mead is an open canvas of flavor. Ken Schramm's Compleat Mead Maker is a terrific read. You should also visit gotmead.com and peruse the newbie guide.

Spices, fruits, varietal honeys, yeasts, age, oak, temperature... so many things affect flavor...it's like describing what chicken tastes like.

It's wine. To me, it's delicious. It's also a rewarding hobby.

I really hope more and more people get into making it. I want to see mead become mainstream and respected like grape wine. If you have a meadery nearby, support them!

 

[TheWeeb]

What Zaffo said! The possibilities are immense. For example, I recently experimented with a simple mead but using the Bavarian Weihenstephan hefe yeast strain to ferment. Amazing, nice banana clove much like the beer version and gluten free. Welcome to the world of Meadmaking!

 

[SireFelps]

Looks wonderful!!! Congrats!!

 

[ErinRae]

Here's my sparkling Cranberry/Blackberry mead! Its from July 2012 and tastes pretty good already. Carbonation is perfect!

 

[xpionage]

My latest: Blackberry Bochet

 

[The1Greenguru]

this look tasty do you have recipe to share thanks GG

 

[xpionage]

this look tasty do you have recipe to share thanks GG

You can check it in my thread
https://www.homebrewtalk.com/f30/blackberry-bochet-407695/

 

[thejudge]

You can check it in my thread
https://www.homebrewtalk.com/f30/blackberry-bochet-407695/

I have been looking for a great blackberry recipe and I love the look of this one. Couple of questions... What temp did you cook the honey at? What was the total time in primary an secondary? What was your fg? Ty.

 

[xpionage]

I have been looking for a great blackberry recipe and I love the look of this one. Couple of questions... What temp did you cook the honey at? What was the total time in primary an secondary? What was your fg? Ty.

Its only fermenting since yesterday and the temperature of the cooking i can't tell you because it was cooked in a pressure cooker, for about 2 hours.

I covered the jars of honey(closed) almost to the top with water and close the pressure cooker, kept it in a high flame until it starts to loosing the excess pressure and then kept the flame on low so I don't blow up the pan lol.

p.s: if you have any questions go to my topic, so we don't overflow this one with off-topics

 

[thejudge]

Will do Ty 😜👍

 

[TheWeeb]

Not sure where this falls mead-wise, from a fermentation standpoint, as it is 1/3 cranberry juice, 1/3 brown sugar, and 1/3 honey. Finished at 14% ABV, yet really sweet and smooth.

 

[Onihige]

Dry blueberry melomel, still a tad young but good.

 

[rowsdower44]

Bottled my Apple Clove mead yesterday.