Show us your Mead in a photo!!!

[Dendion]

Just started a 6 gallon batch of our Viking Venom, blackberry spiced...

 

[Dendion]

4 bottles of Plain, 9 bottles of mixed berry. Bottled tonight...

 

[axehead]

My very first attempt at mead. One gallon of JAOM.

 

[vetusstimulus]

 

[vetusstimulus]

That's my cherry mead at 24 hrs... Now almost 5 days old and bubbling well...
Looks like my first proper attempt is going well...

 

[Thundernick]

Strawberry mead, 3 weeks in just racked to secondary and added fresh fruit...

I like your walmart coffee maker.. I have the same one!

 

[Kdog22]

My first JAOM bottled last night. Hard to tell from the pic/bottles, but it has a pretty golden color to it.

 

[TheWeeb]

Sipping this Game of Thrones Mead, there is a thread on the topic, dates and honey and peppers sourced mostly local make this Khaleesi Capsumel on ice here in 94 degrees Very Refreshing. Most is put away to age until the season four opener, but I had a bottle that was the bottom of the fermentor dregs that I cold-crashed and siphoned off the top to enjoy this amazingly clear elixir.

 

[Kmcogar]

I just bottled my first mead. I used the zork corks. They look good and are super easy to put in. I got some labels off grogtag.com. Everything turned out really good!













Bees work hard, so you can relax.

Nectar

 

[Atek]

I just bottled my first mead. I used the zork corks. They look good and are super easy to put in. I got some labels off grogtag.com. Everything turned out really good!

Bees work hard, so you can relax.

Nectar

Nice label dude! Seems compliant and everything!

 

[Kmcogar]

Nice label dude! Seems compliant and everything!

That's what I was going for! Thanks!

 

[Hrahn1995]

I just bottled my first mead. I used the zork corks. They look good and are super easy to put in. I got some labels off grogtag.com. Everything turned out really good!


Looks Great, I live in Maryland Too! out by Mt. Airy but I work in Glenelg.

 

[GeorgiaMead]

Apple cinnamon cider, honeydew wine, hard cinnamon cider, JAOM, strawberry mead

 

[MarshmallowBlue]

Im curious about the honeydew wine. I remember in Ken schramms book that honey-dew was honey from aphid piss or something like that. Also, those all look pretty tasty, especially the strawberry.

 

[2WheelTinker]

I've been lurking for a month or two now and figured I needed to get a shot of my latest batch loaded up. I started making mead last November. My second batch is just about ready to bottle (probably this weekend) and I'm looking forward to enjoying the first bottle around Halloween. Both batches have been cysers, heavy on the honey, and using the sweet mead yeast from Wyeast. Came out great, just what I was hoping for - a sweat mead with a decently heavy apple flavor and respectable ABV (13%). I reduced the apples and the honey in the second batch, but carmelized the honey a little, so I'm curious how this next one will taste. I'm going to have to start making more (again, already) since it seems quite popular with friends... It has disappeared at a startling rate (not that *I* would have drank all that much...lol!).

 

[GeorgiaMead]

I backsweetened the honeydew last night just waiting a day or to to make sure it doesn't start fermenting again... The sample I took taste like it will be great on a hot southern summer day, maybe serve over ice... I'm ready to bottle I may but a few in beer bottles to share with friends

 

[waxer]

Selection of meads and ciders. Plus my latest bottled Sweet candy mead which I named after the smell.

 

[Chuginator]

Clean-looking fermentation rack and good organization. Very nice!

 

[On-target]

WOW! Nice set up. I'm jealous

 

[turk6926]

Selection of meads and ciders. Plus my latest bottled Sweet candy mead which I named after the smell.

I'm kind of interested in the sweet candy mead. Do you have a recipe?

 

[waxer]

For the candy mead it is only a few months old so I dont know how much the flavours will separate, potentially ruining the candy flavour. Its a bit of everything mix.

The candy smell came mostly from the 4 flavour frozen fruit I added. Tastes delicious right now though (except the standard young flavours). Another couple of months to smooth it out somewhat and I will be finishing it off pretty quickly. If I had empty carboys I would put on another.

added for 5L
1kg Frozen mixed Grape, Blackberry, Strawberry and Raspberry
ocean spray 1.5L bottle of Cranberry & Blackcurrent juice
750g multiflora Honey
250g Manuka Honey
Pectolase
Water to top up

71B yeast and stepped nutrient additions(fermaid and go ferm blend) first 1/3 fermentation
OG 1.092
Temp 17.5C

Mashed the frozen fruit and added to carboy with pectolase 24hrs before adding everything else.
Fermented dry 1.000. Stabilized and racked across with honey to 1.015. Left to rest for a month or so before racking again. Had to use kwik clear to get the last haze out. Found it to have aged better at this point than my 2nd batch Joes quick grape which I put on at same time.

 

[dtfleming]

JAOM bottled today after three months. Also made a spiced pear melomel today

 

[waxer]

Joam about to be bottled. Slightly sampled allready lol

 

[CreamyGoodness]

Im feeling more jealousy for waxer's setup (and apparent skill) than is healthy.

 

[hehawbrew]

Bottle my first JAOM today. Taste good already but am going to wait till Christmas to open one.

 

[dtfleming]

Cherry Berry Melomel

 

[Beek]

Selection of meads and ciders. Plus my latest bottled Sweet candy mead which I named after the smell.

What a cool setup! I need to do that someday!

 

[Kmcogar]

Selection of meads and ciders. Plus my latest bottled Sweet candy mead which I named after the smell.

Is all those bottles your own mead?! That's a lot of mead man!

 

[TheWeeb]

I might have posted this already, if so, apologize for the rerun, but this is the summer...

This is a basic mead - water and honey and yeast - with the addition of a "tea" from Halertauer hops - very noble - and fermented with a traditional Bavarian Hefeweizen yeast. The idea was to create a gluten-free beverage that is based in mead and has overtones of a Bavarian Hefewiezen beer.

Very subtle clove and banana, champagne like carbonation, very enjoyable, going to get this commercialized soon.

 

[Chuginator]

"Going to get this commercialized soon."

Can you explain?