Show us your Mead in a photo!!!

[biochemedic]

It's obviously not finished but this is what I woke up too this morning.

3 words... Blow. Off. Tube.

I use one with every primary for just this reason!

(At least it looks like the mess was contained!)

 

[wc1376c]

3 words... Blow. Off. Tube.

I use one with every primary for just this reason!

(At least it looks like the mess was contained!)

I second that!!

 

[wmcc75]

I know, I know. I should have used one, but with this yeast (cote des blancs) I've never had this much krausen (don't know if it has a different name in the mead world) so I figured no big deal, I think the difference is this is a braggot and the proteins from the malt may be making things messy. However that is a total guess.

 

[valverij]

3 words... Blow. Off. Tube.

I use one with every primary for just this reason!

(At least it looks like the mess was contained!)

Fermcap S anti-foam drops helps to prevent this, too.

 

[BGBC]

Racking bochet
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[shadowmerc777]

 

[gratus fermentatio]

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Did you use real lotus in your blue lotus mead?
Regards, GF.

 

[shadowmerc777]

Yes. I used 2 ounces for 1 gallon

 

[Hoppy2bmerry]

What's in the glass is this traditional mead from a swingtop "test" bottle, unfortunately not bubbling, but has a nice flavor. I sampled a partly filled champagne split was a little effervescent... With proper headspace I would expect these to be bubbly. These will be shared as holiday gifts.

 

[Hoppy2bmerry]

Which do you like best? Red ribbon collar or blue wax seal with bee stamp? I tried putting the wax on the ribbon, but it was a mess, I could possibly with a hot glue gun.

 

[shadowmerc777]

Personally. I think the red ribbon fits better with the lable you have designed. I like the stamp but would probably go with either a red or black wax over a slightly longer red ribbon. Thats just my opinion though.

 

[Hoppy2bmerry]

Personally. I think the red ribbon fits better with the lable you have designed. I like the stamp but would probably go with either a red or black wax over a slightly longer red ribbon. Thats just my opinion though.

Thanks for the feedback, I appriciate it.

 

[HB_in_Subic]

Here is what I got going on now;

From left to right - BOMM - Tropical Honey (12lbs), 4 lbs Orange Honey, 1 lb Buckwheat @ 9 days (secondary)
BOMM - Orange Honey (15lbs) @ 9 days (secondary)
Saison Mead - Orange Honey (15lbs) @ 39 days (secondary)
Saison Mead - Texas Wildflower (15lbs) @ 72 days (secondary) will be bottled in 2 days...

Here is where the last three batches are at. All ready to be bottled and looking pretty. I decided to oak the one on the right with French Oak chips soaked in bourbon for a week to give it some "cask" flavors.

 

[diverkiwi]

First batch attempted, using the JAOM recipie.

 

[MarshmallowBlue]

Ribbon. It makes the bottle pop more than the wax seal.

Here's a 1.5 year old Bochet

 

[Dendion]

View attachment ImageUploadedByHome Brew1449549235.735754.jpg

Still in progress, but looking good!

 

[TeacherBrew]

Tangelo spiced melomel, blackberry vanilla, and spiced apple/pear.

 

[Hoppy2bmerry]

Ribbon. It makes the bottle pop more than the wax seal.

Thanks, I see what you did there!

 

[Deafmeadmaker]

Pumpkin Spiced mead bottled last weekend. OG 1.17, FG 0.99.

 

[mollysings21]

Lots of bottling. Ten gallons of traditional Mead, five of a Christmas Mead and half gallon of Pumpkin Spice. Also we put skyrim Meadery labels on a few for a party we are having next week. Can't wait.

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[MadHomebrewer]

Just racked my JAOM I started back in October to secondary. It had been pretty clear till I stirred up some yeast in the racking process. At least it's off the fruit and most of the yeast.View attachment ImageUploadedByHome Brew1450044408.487069.jpg

 

[Requiemm]

Preparation for Christmas baskets, 5 different meads all bottled. Left to right:

1. Szechuan Mead - Crisp and dry with a slight Szechuan bite at the end.

2. Joe's Ancient Orange Mead - Orange and cinnamon. (First mead My daughter View attachment ImageUploadedByHome Brew1450045189.775667.jpgand I made and bottled) Made with items that can all be bought at the grocery store, just like in ancient times.

3. Vanilla Apple Cyser - honey and apple cider instead of water. Had a fresh vanilla bean in it for over 2 months.

4. Herbal Ginger Mead - Flowery with a ginger bite.

5. Unlabeled is T'ej which is an Ethiopian hopped mead. Currently my favorite.

 

[JDWebb]

Mesquite Blossom traditional in the fermenter, Strawberry mead aging in the center, Orange Blossom traditional aging on the right.

 

[JJack887]

View attachment ImageUploadedByHome Brew1450202944.067607.jpg Pomegranate melomel, cherry wine, wildflower & clover traditional, and blackberry saw palmetto honey mead. Going to make a buckwheat cranberry batch soon.

 

[Vex3521]

Short metheglin, still clearing but getting there

 

[Maylar]

Preparation for Christmas baskets, 5 different meads all bottled.

Very pretty, bro. Is your cyser carbonated or still?

 

[Requiemm]

Very pretty, bro. Is your cyser carbonated or still?

Thanks!!

All still. Will try carbing the next batch

 

[sniktaw]

Ruddy the (occasionally) red-nosed reindog with a bottle of orange blossom mead.

 

[ChefRex]

Pomegranate melomel,View attachment ImageUploadedByHome Brew1450754795.173636.jpg

 

[TandemTails]

Getting ready to rack to tertiary. These were in primary for 50 days and secondary for 48 days. Started as 3 gallons of base mead using Lalvin D-47 and then I split it into the three 1 gallon jugs you see here. They're sitting at around 14% ABV

From left to right: Cinnamon/Vanilla, Prickly Pear, Base (no additions)

The prickly pear mead is extremely pink!

Tasting notes when racking:
* Cinnamon/vanilla: no real aroma of either spice. When you taste it, the vanilla comes through very well but I wasn't getting any cinnamon.
* Prickly Pear: a little bit of a sweet aroma. It had a sweet flavor that I couldn't really place. I guess I wasn't really sure how strong the prickly pear flavor would come through. It came through in color more than anything
* Base / untouched: honey aroma and flavor. A little on the hot side. It needs a while longer to age.