This page has grown to be quite big so I have split up the pictures across several pages.
Here is a batch of mead made by Brett. It is twenty days old and it looks great. Seems to me he has the mugs for it all ready to go! My thanks go to him for sharing the picture with us.
Here are two bottles of mead made by Michael. They look terrific.
They are a traditional mead and a
metheglin with some cinnamon, ginger, allspice, and nutmeg. I like the labels!
He also has sent of a picture of a home made auto-siphon that he made. What a great set up! My thanks go to him for sharing the pictures with us.
Here is a batch of mead made by Dakota. It looks great. My thanks go to Dakota for sharing the picture with us.
Casey has five batches of mead fermenting. They look fantastic and there are some amazing flavors:
a Blood Orange, vanilla, dark cherry, Apple Cinnamon, and Blackberry. My thanks go to Casey for sharing the picture with us.
Sharon has been having a lot of fun making mead. She is experimenting with various flavors Here is a picture of her crababble and grape meads. Yummie and I love the decanters. My thanks go to her for sharing the pic with us.
Here are two batches of mead made by Frances. They look terrific! My thanks go to Frances for sharing the picture with us.
Clint has been making mead for three years now and it still as enthusiastic about as when he started. The pictures shown here are of his new plum citrus melomel and an oak barrel he purchased for an upcoming batch. The barrel is from Redheadoakbarrels.com and he highly recommends them.
Sif is a Norse Goddess with long golden hair and it is with this in mind that Erin has made a mead called Sif's Golden Mead. Looks delicious and after the first eight days it is already developing nicely.
Erin has included some wonderful ingredients:
1 Korean pear
2 inches fresh peeled ginger
1 cinnamon stick
1/2 c. Calendula flowers (marigold)
8 dried apricots, halved
1 crushed Campden tab, 48 hours before yeast pitch
4 medium toast French oak nuggets soaked in Bacardi gold (yes, it smelled as good as it sounds)
Here is a batch of Earth Day Peach Melomel made by Mick. It is an organic mead and Mick uses some excellent techniques for keeping it chemical free including papaya to act as a pectic enzyme to break down the pectins in the peach. These pectins can cause a lot of cloudiness.
Here is the recipe:
Earth Day Peach Melomel Recipe:
4 lbs organic home grown peaches,
5.5 lbs honey,
Pectic enzyme: 200 gm papaya plus 1/3 peel of lg papaya,
Tannin: 1 cup brewed tea from 2 organic green tea bags,
Yeast nutrient: 25 organic raisins,
Yeast energizer: 1T bee pollen,
Acid blend: zest and juice from 1 organic orange, 1-1/2 cups organic pineapple juice,
Yeast: 2 gms Red Star Premier Blanc yeast
Water: plus bal. of Distilled H2O to bring total volume to 2.5 gal.
Initial specific gravity 1.100.
Here are two batches of mead made by David. They are a standard mead and a cherry and wow they have a wonderful and rich color. And he added heat shrink caps to them. Very nice mead here. My thanks to David for sharing the pics with us.
John has started his first batch of mead! It is looking good! My thanks go to him for sharing the pic with us!
Here is a batch of mead made by Tony. It is 12 lbs. Of clover honey, 5 gal. carboy and it looks great. He and his son made it. Tony calls his operation A. Johnson & sons Lion Skull Meadery! I like it! And my thanks go to him for sharing the pic with us
Here are two batches of mead that David started on Christmas eve. Great holiday project! They look great and my thanks go to him for sharing the pic with us!!
Here are two batches of Jolly Rancher mead made by Tom! Yup! He added Jolly ranchers to the mead. In one batch he used Watermelon had 58 watermelon and 10 green apple. The other one had 65 blue raspberry both melted on low heat with honey. Sounds delicious and sweet!!! He tells us about them: Here are 2 batches of Jolly Ranchers mead. Watermelon on left and Blue Raspberry on right. One on right was made with Buckwheat honey.
Tom has sent us an update on his mead. It is now bottled. And it looks great!! It is Watermelon on left "Dragons Drool" and Blue Raspberry on right "Pond Scum". I like it! And I love the labels.
Here is a batch of mead made by Dale. He has friends doing lots of beer and wine so he thought he would try something different - Mead! Good choice! He tells us a little about it: Honey, peaches, pears, and rasins pitched with a white labs 720 mead yeast plus wyeast nutrients.
Here are two meads made by Raymon. They look great and he tells us about them: Two meads (one semi-sweet and one sweet) and two melomels (both mixed berries (strawberries, blueberries, blackberries, raspberries, and cherries)). I used your easy Mead recipe for the meads and modified your cherry melomel recipe for the mixed berries.
Look at this! It is a beautful 15 gallon Demi-John that Preson uses to make mead. I love it! He has been fermenting for 34 years now and he shares the recipe and how he did this batch with us:
Fall 2015 Cyser Recipe (OG 1.075)
- 12 gallons of Indian Summer Apple Cider
- 11 pounds of aged, unfiltered dark honey (1 gallon volume)
- 6 - 12 ounce cans Frozen Concentrated Apple Juice (FCAJ)
- Red Star Premier Cuvee lees from 10 gallons of cider
- 3 cups of hot water
Allow yeast starter to warm up to room temperature
Allow the FCAJ to thaw
Sterilize the primary, funnels and any other equipment being used
Heat 1 gallon of cider to 180ºF
Reduce heat on low & blend the 11 pounds of honey into the cider
Rinse the honey jar(s) with a cup of hot water (each) to get all the honey out of the jars
Check temperate, if at 180ºF, switch off heat and cover.
Let steep for 30 minutes
Skim the foam
Transfer the honey infused cider to the primary
Add the FCAJ to the primary Add the remaining 10 gallons of Indian Summer Apple Cider
Pitch the yeast & blend thoroughly
Check & record the OG Affix airlock and cover
Here is a picture of a strawberry melomel made by Dustin. It looks amazing! He tells us a little bit about it: Sippin on this strawberry melomel. Unreal taste and so happy with the clarity.
Your base mead recipe is the best around. I use it for everything mead.
Here is a batch of mead made by Joseph. This is his first batch and it looks amazing! My thanks go to him for sharing it with us!
Here are two batches of mead made by Mick. They are looking good. And he has been meticulous about making these meads chemical free and with organic ingredients. I like that a lot! They are a Prickly Pear Cactus Fruit Melomel and a Sweet Black Cherry Melomel.
Here is a batch of Apple Cyser Mead that was made by Mick. It looks amazing and he tells us a little bit about it: Brought out the Apple Cyser (Mead) batch #20150621 for a 40 day inspection and tasting. The batch has cleared nicely. Its taste has ventured away from strong apple; the sparkle aspect has laid down too. It is very smooth. Something I could sip on, pour over ice cream or serve w/ special friends.
Here is a batch of Strawberry/Peach/Blackberry Melomel made by Dustin. It is only two months old and it has cleard perfectly and already tastes amazing. He is going to be entering this mead in a contest next year! My thanks to him for sharing the pic with us!
Here are three pictures of mead that Aaron has made. One gallon batch he also turned into a sparkling mead. And he also created his own labels for the mead - Wonderfu! These batches look fantastic and my thanks to him for sharing the pics with us!!
Here is a beautiful batch of mead made by Clint. I love it! Very good looking mead and bottling which includes shrink caps. He tells us a little about it. He made two different 3 gallon batches, a sweet cherry and a raspberry. My thanks go to him for sharing it with us!
Here is some mead made by Ryanl (Orange Clove). They are the bottles on the left. He also bottled some wine on the same day (bottles on the right). The second pic shows the Must for the mead.
He Gives us a great suggestion on how he has made mead/wine:
I've made wine/mead the ol' fashioned way. I start in a primary fermenting bucket, transfer to a 2ndary fermenter (carboy) for a month to a month and a half-ish (really lenient on this), then I transfer to an aging carboy for about 3 months. This does multiple things:
- I don't have to halt fermentation using sulphites/preservatives, and just let the fermentation run it's course. I do keep the aging carboy in a cooler location so that the yeast doesn't make the mead/wine "hot" with alcohol, although the alcohol content does end up a little higher. - I don't have to use any "clarifiers" such as those shell fish derivatives, I just let gravity do it's thing. This way I don't run the risk of poisoning anyone that is allergic to shellfish. -Less work is always good, and this cuts down on bottling time!
You'll see I bottled in large jugs. It took me about an hour and a half to bottle both of these batches, and I don't have to worry about exploding bottle syndrome. If I want to share some of the batch, I put some in mason jars that can be easily washed/returned/re-used.
The only downfall of this method is that you need one more carboy than the number of batches you have going (I currently have 4 batches going), so that you always have a spare carboy to transfer into.
Here are a couple of batches of mead made by Rudi. They look great! And my thanks go to Rudi for sharing it with us!!
Here are some batches of mead made by Trevor. Wow, they have such a wonderful texture and colo. Trevor tells us about them: I wanted to thank you for your YouTube videos and web site
if you look at the photo of the lot I have Raspberry, Grapefruit, Blueberry Basic mead, cinnamon, Mango Peach. I used raisins for the basic and the cinnamon as it don't like the thought of nutrient.. worked awesome
Here are some pictures of the bottling process that Travis has done with his mead. He tells us a little about these batches. My thanks to him for sharing this with us!
We bottled it yesterday and I must say I'm quite pleased. The darker batch turned out sweeter with hints of vanilla and the lighter turned out dry with a good balance of sweetness with some citrus notes. I have included some pictures of our bottling process and the finished bottles.
Here are several batches of Mead made by Ryan. Wow, these are quite beautiful. My thanks to him for sharing the picture with us.
Here is a new bottled batch of mead by Finlay. Wow, does it look wonderful! My thanks go to him for sharing this picture with us!
Here is a batch of mead made by Mike. It looks terrific and has a wonderful deep rich wildflower honey color! He ended up adding water to it in order to reduce the head space. My thanks go to him for sharing it with us!
Here are two batches of fast easy mead made by Deanda. My thanks to her for sharing the pics with us.
Here is a completed batch of mead made by Jared. He tried it and it is delicious! My thanks to him for sharing the pic with us!! He tells us a bit about it:
I have finished up my mead. I started back in August. Racked it I believe 5 times. In one of the 1gallon jugs I used 3lbs of honey 2 cinnamon sticks 2 cloves 1 packet of raisins 1 orange and of course the fleishmans yeast
The other one gallon jug I used 3lbs of honey 2 cinnamon sticks 2 cloves 1 packet of raisins 1 Apple and yeast. I have only bottled up two bottles. Both of them the orange one. It taste delicious.
Here are four batches of mead made by Colin. He tells us a little about them:
I attached a few pictures to this Email of my Mead. First one is Strawberry Second is Blueberry Third is Raspberry and the Bottle is my first batch of Mead that was just Honey.
They all seem to be going really well. I am taking the bottle of Mead for Family for Christmas. I already drank 3/4 of my original Gallon. Of all the alcohols I've consumed Beer, Liqour, Vodka, etc, Mead has been the most delicious and I love having a glass after work.
Note: Colin has shared his recipes for these meads. You can check them out on my mead recipes page here
Here are four batches of Mead made by Bjorn. The colors are wonderful and From left to right they are: Wildflower, Clover, Orange Blossom, and Clover + Pure Maple Syrup.
Here is a batch of mead made by Pamela. That balloon will be filling up in a matter of hours! My thanks to her for sharing the picture with us and if you want to make this quick easy mead my tutorial is here: Make mead fast and easy
Here is a batch of mead made by Travis. All I can say is that this batch has the richest and most beautiful color I have ever seen in a mead. Well done Travis! And my thanks to you for sharing this with us.
How's that for a color! This is an actual closeup of the mead!
Here is a batch of mead made by Michael. Wow, it has a wonderful golden color. Very nice. My thanks go to him for sharing this picture with us.
Continue and check out more mead pics!