Nice!
Show us your Mead in a photo!!!
- Thread starter MeadMax
- Start date
Help Support Homebrew Talk:
Awfully dusty bottles there, friend. Looks like you need a corkscrew
. Are any of those ready to be consumed or are they still aging?
Nice!! Enjoy!
BeerRunner
Well-Known Member
First brew in 11 years or so. It’s a blood orange mead with a recipe put together with help from an employee of Austin Homebrew. I also got ingredients for Atomic Fireball and a Blood Orange/Cranberry mead.
This is screen name from way back when, but I don’t drink a lot of beer these days. I do want to work towards an awesome blackberry Porter or Stout.
This is screen name from way back when, but I don’t drink a lot of beer these days. I do want to work towards an awesome blackberry Porter or Stout.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Stauffbier
Well-Known Member
It's been a long minute since I posted in this thread. This is my 2 year old Balcones Blue Corn barrel aged Cherry Melomel. 15% ABV.. On the very low end of semi-sweet. A very faint note of tartness from the cherry concentrate that I used from Seaquist Orchards out of WI. The barrel character is subtle, but adds a great flavor component. It's really hitting it's stride.. Skål!
It looks delicious!
Last edited:
Finished last bottle of my 4th batch. It's over 1 year old. (Nov 2019 bottled). Clarity is amazing. Smells lightly of apples cyder. Taste on the sweeter side. But it's not balanced taste... many lessons were learned since then.
Last edited:
elephant
Well-Known Member
- Joined
- Nov 1, 2020
- Messages
- 48
- Reaction score
- 8
This is literally my second ever mead. My first one was last week. Actually ... this is kind of my 1 and half mead, considering it's my 2nd ever mead with the headspace topped up using my first ever mead. The recipes are a bit different but I don't care about mixng them.
I made it with bread yeast from the supermarket following more-or-less the directions for a first mead on the "CS Mead and More" YouTube channel.
It tastes great in my opinion already, but I'll let it sit and age until Christmas. It's 12.3% alcohol content.
1 gallon Cranberry_mead
1 gallon Orange_peel_mead
3 gallon BOMM
Absolutely.
100 grams of very coarsely ground Peet's House blend, dark roast coffee, cold brewed in a BIAB grain bag, 3 quarts of Poland Springs spring water for 24 hrs on the counter, covered. Filtered through a coffee filter to catch any sediment. (It didn't look like an overly strong batch of coffee, but, the flavor is intense without being too strong.)
3 1/2 lbs London Buzz Apiary Wildflower honey,
1/2 packet of 71B yeast, rehydrated for 1 hr beforehand in Poland Springs spring water,
Poland Springs spring water to 1 gallon.
This was before I joined this group & knew ANYTHING about SNA's, pH levels, or yeast happiness. Since making this, I have pretty much switched to BOMM protocols for all my meads.
Thank you for asking, @CKuhns
This finished sweet, 1.030....more of a dessert mead than the semi-sweet I was hoping for. Someday, I hope to be able to calculate my sugars correctly before I make the must, so I can make it consistent. Next time it will be 3 lbs vs. 3 1/2 lbs.
100 grams of very coarsely ground Peet's House blend, dark roast coffee, cold brewed in a BIAB grain bag, 3 quarts of Poland Springs spring water for 24 hrs on the counter, covered. Filtered through a coffee filter to catch any sediment. (It didn't look like an overly strong batch of coffee, but, the flavor is intense without being too strong.)
3 1/2 lbs London Buzz Apiary Wildflower honey,
1/2 packet of 71B yeast, rehydrated for 1 hr beforehand in Poland Springs spring water,
Poland Springs spring water to 1 gallon.
This was before I joined this group & knew ANYTHING about SNA's, pH levels, or yeast happiness. Since making this, I have pretty much switched to BOMM protocols for all my meads.
Thank you for asking, @CKuhns
This finished sweet, 1.030....more of a dessert mead than the semi-sweet I was hoping for. Someday, I hope to be able to calculate my sugars correctly before I make the must, so I can make it consistent. Next time it will be 3 lbs vs. 3 1/2 lbs.
Last edited:
Steveruch
Well-Known Member
YUM!!
18 years old! Wow! How does a mead that old taste compared to one that is 2 years old?
Deafmeadmaker
Deafmeadmaker
Yes, inquiring minds want to know.
Deafmeadmaker
Deafmeadmaker
Haven't posted in a while, but I kept brewing. Here's a hibiscus mead that went bad. No idea how it oxidized, but that color was wild!
This is a blueberry mead that I made this summer, It is opaque in almost any quantity. It tastes like a nice Shiraz, and is absolutely delicious. (the foam is a little overpressure from the serving keg)
@Deafmeadmaker I would guess the lip seal on that jar.
Love the color on this!
1.5 gallon JAOM in process
From Left to right I have an apple cyser that will soon be a strawberry apple cyser, a coffeemel, a cherry melomel and a traditional. I know the traditional has a bit much head space, but it has degassed and is protected by a blanket of CO2, so it's safe. The oldest one is the traditional at about one month. I am a happy beginner at brewing and loving every minute.
