Show us your Mead in a photo!!!

[nordicwife]

This was made with 12# local NW Idaho honey and 1#strawberries 1/2# each blueberries/raspberries. I think I pooched it with this little bit though cause I got impatient with the extra 1Gal that wouldn't fit in my carboy and I ran it through a Pur filter.... >_>
This is my first time making mead and it's REALLY dry and super strong with a high acid flavor like super tart strawberries. I want to back sweeten it because it's supposed to be for a friends 21st bday. But I'm scared to.

 

[Lungus]

Just bottled my Pumpkin Cyser and I'm drinking what wouldn't fit evenly into bottles. I have to say I am impressed as It's already easy to drink. I started at a O.G. of 1.155 and fermented down to 1.033 so it's really sweet, like a desert wine which is fine because it has pumpkin pie spices in it. I'm going to definitely make another batch of this but make it just a little less sweet but this is still a fabulous outcome for my third try at mead and it's not even aged yet.

 

[nordicwife]

Update. I added some vanilla bean and a couple cinnamon sticks to the carboy, I'm going to go and get some cloves to put in there too :3 I want that nice and spicy kick to it. What was in the bottle was the excess. After I re-racked the stuff in my carboy I had plenty of room for the excess I'd had before because I discarded all of the sediment. There's like little to NO headroom so I'm not worried about oxidization. When I had spiced the excess it tasted like a sugar cookie! TOTALLY YUMMY! I might have to pour our some though cause I want to add some more strawberries, raspberries and blueberries to it. Cordial ftw YUM!

 

[STLExpat]

JAOM on the left, strawberry vanilla done JAOM style on the right

 

[Yohef]

14 Brave Thanes, Born little more than an hour ago.
3 gal. Batch
6# Honey
3# Maple Syrup
Fresh Apple Cider to make 3 gal.

 

[jonmohno]

Oh crap forgot to post some better pics of my previous mead, but here is a JAOM I had to do (because IM a cult-follower zombie?) It is something you just have to do when making meads it seems. Welp, here it is in its premature age,cant wait to see what happens. Ahh , life is a journey.

 

[Ibrewaletx]

Bottled my second mead, elsewhere I had listed it as my first but I mentally blocked out my Cranberry mead from last year that lost all color and was nearly clear (see post #779 in this thread from April 2013).
Anyways, a nice cherry mead that finished just under 1.000 and to me just perfect. I feared it finishing too high and tasting like cherry cough syrup, but my fears were unfounded as this finished just right. This was just one gallon but I will make up a 5 gallon batch when temps cool down again.

 

[Atek]

Bottled my second mead, elsewhere I had listed it as my first but I mentally blocked out my Cranberry mead from last year that lost all color and was nearly clear (see post #779 in this thread from April 2013).
Anyways, a nice cherry mead that finished just under 1.000 and to me just perfect. I feared it finishing too high and tasting like cherry cough syrup, but my fears were unfounded as this finished just right. This was just one gallon but I will make up a 5 gallon batch when temps cool down again.

Would you be able to pm me the recipe or list the link to your recipe post? Thanks!

 

[johngottshall]

Bottled my second mead, elsewhere I had listed it as my first but I mentally blocked out my Cranberry mead from last year that lost all color and was nearly clear (see post #779 in this thread from April 2013).
Anyways, a nice cherry mead that finished just under 1.000 and to me just perfect. I feared it finishing too high and tasting like cherry cough syrup, but my fears were unfounded as this finished just right. This was just one gallon but I will make up a 5 gallon batch when temps cool down again.

Yes I would also like the recipe thanks in advance

 

[Lungus]

He should put it in the Recipe forum so it's easy to find in the future.

 

[Ibrewaletx]

Here is the basic recipe I used.

• 2 quarts Trader Joe’s 100% Cherry Juice (15 Brix)
• 1 quart Trader Joe’s 100% Tart Cherry Juice (14 Brix)
• 1 lb Clover Honey (Costco) added to obtain 25B (1.100)
• 1/8 tsp DAP
• 1/8 tsp yeast energizer
• 3 grams Lavlin 71B (Narbonne) yeast

I did a staggered nutrient addition with the DAP and yeast energizer.

I put the yeast in on 3/7/13, it was down to 21B on 3/9, 18B on 3/10, and 11B (corrected to 1.007) on 3/17/13.

Edit - I've added the recipe as Trader Joe's Cherry Mead

 

[TheWeeb]

Working on the hive last night, pulled off one small comb that produced nearly a pound of honey, now fermenting for the neighborhood House Mead.

 

[jak1010]

That's awesome! I've been meaning to ask you about the hive and see how it's going.

Glad to see you're getting a return on it.

 

[Atek]

Working on the hive last night, pulled off one small comb that produced nearly a pound of honey, now fermenting for the neighborhood House Mead.

That is great news! Mine should be ready for a harvest next year. Quick question, it gets pretty cold here, how do you insulate your hive for the winter?

 

[TheWeeb]

That is great news! Mine should be ready for a harvest next year. Quick question, it gets pretty cold here, how do you insulate your hive for the winter?

Well, this is my first year, and I am not the official beekeeper, my friend Kaleen is, but the plan is to move the hives closer to the garage to offer some protection, close off the bottom, and wrap them in several blankets leaving only the entrance slot open. If there is sufficient honey left in the hive - not really harvesting yet either, only small bits to experiment with - they should survive.

 

[Outkikked]

Raspberry Strawberry Lemonade Mead. 12 lbs Snowberry Honey. 4 lbs raspberries. 3 lbs strawberry puree. 2 cans Minute Maid lemonade concentrate. EC-1118 pitched on October 28, 2012. Bottled on September 3, 2013. 17.3% ABV.

 

[Lungus]

^^^^Purdy!!^^^^

 

[jak1010]

Raspberry Strawberry Lemonade Mead. 12 lbs Snowberry Honey. 4 lbs raspberries. 3 lbs strawberry puree. 2 cans Minute Maid lemonade concentrate. EC-1118 pitched on October 28, 2012. Bottled on September 3, 2013. 17.3% ABV.

That looks really good. 6 gallon batch?

 

[Outkikked]

Jak: In a roundabout way, yes. It started out as a 3 gallon batch of raspberry lemonade and 2 Carlo Rossi jugs (just shy of 3 gallons) of strawberry purée with enough water to start the strawberries fermenting. Combined them both in secondary to a 5-gal carboy. Racked to tertiary at the 4-month mark and wrapped a towel around it in the cool corner of the bedroom and figuratively forgot about it for the next 6 months while it bulk aged. In bottling, I was a bit wasteful as I left about 2 bottles worth of liquid with the remaining bit of stirred up lees and wound up tossing it. Got 3 magnums, 12-750ml, and 10-375ml.

 

[RTPMedic]

This photo is actually a few weeks old now. I started out with a plain mead and then racked it onto some strawberries. It's crystal clear now and all of the fruit has fallen to the bottom. I only used 3 lbs of strawberries because I wanted the color of the fruit more than a lot of the flavor.

12lbs clover honey
Water (my well) to five gallons
Nutrient
3lbs strawberries

 

[Beernik]

17 bottles of Banana - Lavender Honey Melomel.

The lavender flavor dominated for almost its entire life (except the early stages of fermentation). But the banana is finally starting to emerge.

 

[vNmd]

I did an apricot melomel. Just finishing backsweetning on apricots. The colour & clarity are amazing. Going to get it off the fruit today or tomorrow then let it clear a month or two before bottling.

I have been saying this a lot lately, but I can't wait to try this one.

 

[Lungus]

I think I see an apricot melomel in my future.

 

[Chef-Ryan]

A simple mead with honey, water yeast nutrients, acid and tannin. Pardon the condensation on the bottles I bottled the mead (was trying an experiment with clearing).

 

[jonmohno]

Having a sampler 3 oz from a New Glarus glass from the brewery- taster of an already opend viking blod. I dont think I can still handle its sweetness but its other wise good.Pretty shure it would be sweeter than doing shots of maple syrup and I think Ive done that before. Does have a nice buttery/appley cinnamonness about it. Im just not use to this high abv/sweetness I guess. Smells and tastes nice though. A lame interpretation of this may be apple pie on steriods. Im also interpereting this differntly today than when I first opened this.

 

[lazyMlazyK]

Here's my first mead/melomel started 9/17/13.

Ingredients:
3.5lbs North Dakota/South Dakota clover honey
~1 Gallon tap water
1 Whole clove
Zest of one whole orange
Meat of one orange, excluding most of white pith
25 raisins
5 grams of Lalvin EC-1118

Starting gravity of 1.120

 

[Atek]

My skeeter mead, bottled yesterday. Amazingly delicious!

 

[TheWeeb]

^ purdy!

 

[mneilson]

I did an apricot melomel. Just finishing backsweetning on apricots. The colour & clarity are amazing. Going to get it off the fruit today or tomorrow then let it clear a month or two before bottling.I have been saying this a lot lately, but I can't wait to try this one.

That looks awesome! How many pounds of fruit did you use? Dried or fresh?

 

[Lovian]

Hey all! My 2nd go at a Mead myself. My first is a 5 gallon in a secondary I started back in August. I started a JOAM shortly after for something that would be quicker and ready by mid October. A plan that has worked well. Only difference I made was I used EC-1118 as that is what I had on hand.

Bottled it tonight and it came out very nice.

Have definitely learned a lot from this forum and can't wait to post more in the future!