Show us your Mead in a photo!!!

[brwagur]

Metheglin using 1oz of Polaris hops

That's a really neat idea. Have you tasted it yet? I'm curious about whether the minty flavors came through.

 

[HawleyFarms]

Album detailing the progress of my recently bottled morat.
http://m.imgur.com/a/ZLK81

Some pics:

So is a morat just a regular mead racked onto mulberries? Haven't heard the term morat before so just curious.

 

[JTehFreakS]

So is a morat just a regular mead racked onto mulberries? Haven't heard the term morat before so just curious.

The term refers to a mead made with mulberries, basically the mulberry version of cyser or pyment. It doesn't seem to be a very common style, but it's definitely one I'm experimenting with. In the spirit of this thread, here's a pic of a sample from my recently racked red plum morat:

 

[Jim_Holmes]

this is my first and only one so far. but more will be in my future. this is a cyser with a hint of cinnamon and nutmeg.

 

[Deafmeadmaker]

Some dry mead and some prickly pear in a secondary

 

[Brett_Bellmore]

This was my first batch of mead in a long while. (Used to make prickly pear mead, back around 2001.) Going to be the toast this coming Thanksgiving.

The wine bottles are for family use, the smaller bottles for gifting. No, it's not cloudy, the bottles are frosted.

 

[Frognostic]

Buckwheat honey mead from February 2014, nearly a year old. Honey was sourced in the UK and I used d-47 yeast.

Edit: not sure how to get it the right way up. : /

 

[ursapod]

View attachment ImageUploadedByHome Brew1424982429.493600.jpg
This is my cactus apple mead 2/5/15 OG 1.102 2/26/15 TG 1.0
20 pounds cactus apples
18 pounds honey
Spring water to 6 gallons
Lalvin 71B-1122

Not quite ready for secondary
Very tasty and dry

 

[MNSmitty]

View attachment ImageUploadedByHome Brew1425085356.461118.jpg My cranberry mead. Almost a year old

 

[Goofynewfie]

Cranberry/concord based off of jqgm

View attachment 1425149351877.jpg

 

[Oberon67]

This is my kitchen-sink One-Gallon Braggocyser. It's in secondary now, about five weeks old. Taste is promising, but it's still very young.

 

[RichBrewer]

My raspberry Melomel first racking last Friday. It is a little over four weeks old. Tastes a little raw but not bad and I can taste the raspberry!

 

[BGBC]

View attachment 259411
This is my cactus apple mead 2/5/15 OG 1.102 2/26/15 TG 1.0
20 pounds cactus apples
18 pounds honey
Spring water to 6 gallons
Lalvin 71B-1122

Not quite ready for secondary
Very tasty and dry

Looks like the bees approve. Was this from your honey?

 

[JDWebb]

I like unconventional.

 

[johngottshall]

I like unconventional.

Nice labels

 

[Frognostic]

Two gallons, brewed with Nottingham ale yeast.

 

[JDWebb]

My raspberry Melomel first racking last Friday. It is a little over four weeks old. Tastes a little raw but not bad and I can taste the raspberry!

What was your recipe? I have about 20 oz of frozen raspberries and was looking to do a mead with them.

 

[Frognostic]

Raw wildflower honey mead fermented with Vigo Cider Yeast, roughly 11% potential alcohol.

 

[RichBrewer]

What was your recipe? I have about 20 oz of frozen raspberries and was looking to do a mead with them.

Just so you know, I am far from an expert on mead making so take this recipe with a grain of salt.

3 LBS Honey from Ambrosia Honey in Colorado
1 12oz. package of frozen raspberries crushed in the bag then thawed
Filtered tap water to bring to one gallon
1.5g LALVIN 71B-1122 yeast
1g GoFerm added to the water used to rehydrate the yeast
Nutrient Mixture
4g Fermaid K
8g DAP
1/2g of nutrient mixture added every other day. I did three additions.
Degassed once a day for 6 days.

 

[JDWebb]

Just so you know, I am far from an expert on mead making so take this recipe with a grain of salt.

3 LBS Honey from Ambrosia Honey in Colorado
1 12oz. package of frozen raspberries crushed in the bag then thawed
Filtered tap water to bring to one gallon
1.5g LALVIN 71B-1122 yeast
1g GoFerm added to the water used to rehydrate the yeast
Nutrient Mixture
4g Fermaid K
8g DAP
1/2g of nutrient mixture added every other day. I did three additions.
Degassed once a day for 6 days.

From my limited experience, looks like a worthy recipe to me. I'll give it a go.

 

[ChefRex]

My pomegranate melomel,

 

[mollysings21]

Our cherry Melomel aka rocket fuel, we used champagne yeast, would not suggest, we are going to back sweeten and we just added potassium sorbate. And our mulled mead, which I think has turned out the best out of what we've done so far.

View attachment 1425950299223.jpg

 

[Chuginator]

Beautiful bochet. Before fermentation, it tastes like burnt smores, with elements of molasses, honey, graham crackers, and burnt marshmallows. Going to be intriguing after aging a couple of years.

 

[mollysings21]

Oh. My. God. That sounds delicious!

 

[TheWeeb]

Beautiful bochet. Before fermentation, it tastes like burnt smores, with elements of molasses, honey, graham crackers, and burnt marshmallows. Going to be intriguing after aging a couple of years.

How did you keep the wasps and bees away? When I made a Bochet a couple of years ago, in my kitchen, they were swarming around the windows and oven vent, some even got in the house, it was crazy...

 

[Goofynewfie]

A bochet/traditional blend. About 10 months old

View attachment 1426223452840.jpg

 

[Chuginator]

How did you keep the wasps and bees away? When I made a Bochet a couple of years ago, in my kitchen, they were swarming around the windows and oven vent, some even got in the house, it was crazy...

Ahaha! Funny you mention that. I'd read about that phenomenon prior to the boil, not sure if it was true or not. I am now a believer, as we were the "topic of interest" for a great many bees, and probably wasps too. The friend I did this mead with suggested that we call it "Shoo Bee Bochet," and that has a nice ring to it.

 

[TheWeeb]

Ahaha! Funny you mention that. I'd read about that phenomenon prior to the boil, not sure if it was true or not. I am now a believer, as we were the "topic of interest" for a great many bees, and probably wasps too. The friend I did this mead with suggested that we call it "Shoo Bee Bochet," and that has a nice ring to it.

I like the name! Your post inspired me to hit the cellar and pull out a dusty bottle of mine, at least two years aged. The color is lighter than I remember, and it has cleared up so nicely.

 

[BGBC]

I like the name! Your post inspired me to hit the cellar and pull out a dusty bottle of mine, at least two years aged. The color is lighter than I remember, and it has cleared up so nicely.

And the taste?

 

[TheWeeb]

And the taste?

well, that will have to wait, have not tried it in over a year, but back then had a really nice, slightly smokey, sweet taste of .. cranberries and clover? It has been a while, not sure why I am hanging on to it (along with several bottles of various meads made over the years) but will find the proper time to open it again. A bit of a re-post from two years ago, I have a couple of bottles of each saving and aging. Left to right: Traditional Mead (honey, water, yeast - but you all know that) ; Colorado Peach (18% abv!); Bochet (was dark as night but after a year aging has turned very reddish, don't know why, love the color and clarity); Game of Thrones Mead - "Khaleesi's Capsumel (jalapeno peppers, dates, Colorado sourced honey); Lemon Grass Mead (very young, simply traditional mead with several stalks of split lemongrass for three weeks in secondary); and a very old bottle of JAOM made with oranges, grapefruit, and raisins. Not shown, second batch of a Sparkling Hefe Mead (noble hops, fermented using Bavarian hefeweizen yeast).