Mead - Other Fruit Melomel (BJCP 2008)

Top 10 Other Fruit Melomel (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Peach Melomel	5.5 gal	7.25%	0	1.074	1.018		All Grain	3717
Plum Mead	2 gal	13.86%	0	1.141	1.035		All Grain	3538
Ginger Elderberry Mead	5.5 gal	12.4%	0	1.094	1.000		All Grain	3307
Strawberry Melomel	1 gal	16.19%	0	1.139	1.035		extract	2998
Prickly Pear Mead	5 gal	16.25%	0	1.172	1.048		All Grain	2842
Louisiana Watermelon Melomel	1 gal	14.06%	0	1.119	1.012		extract	2338
Raspberry Melomel	1 gal	14.39%	0	1.126	1.031		extract	2336
Choke Cherry Mead	5 gal	14.94%	0	1.118	1.018		extract	2171
Ale	1 gal	0.04%	0	1.000	1.000		extract	2167
Plum Melomel	6 gal	11.56%	0	1.105	1.026		extract	2162

Newest Other Fruit Melomel (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
rhubarb hydromel	2.6 gal	5.22%	4.89	1.040	1.000		All Grain	37
Strawberry Melomel	3.7 L	11.55%	0	1.088	1.000		All Grain	36
raspberry mead	4.8 gal	8.51%	0	1.065	1.000		extract	61
Cherry Mead (Summer 2025)	5 gal	18.88%	0	1.144	1.000		All Grain	79
Fruit Mead	0.85 gal	12.16%	0	1.124	1.031		extract	93
Cran-Cherry Melomel	1 gal	9.08%	0	1.092	1.023		extract	87
Blackberry Mead	3.2 gal	9.04%	0	1.073	1.004		extract	87
Cran-Orange Melomel	1 gal	8.24%	0	1.066	1.003		BIAB	133
Fruit Punch Melomel	5 gal	5.37%	0	1.041	1.000		extract	129
sourcherry melomel	26 L	16.99%	0	1.132	1.003		extract	180

Fermentables Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	146		Sugar	honey	2°L	35	73%	0% - 100%
Blueberry	20		Fruit	fruit	0°L	4.95	22%	5% - 50%
Blackberry	18		Fruit	fruit	0°L	3.6	25%	5% - 54%
Cane Sugar	15		Sugar	sugar	0°L	46	18%	2% - 83%
Northern Brewer - Wildflower Honey	15	US	Sugar	honey	2°L	42	74%	22% - 100%
Strawberry	15		Fruit	fruit	0°L	3.15	20%	5% - 40%
Cherry	12		Fruit	fruit	0°L	6.3	39%	0% - 73%
Raw Honey	11		Sugar	honey	20°L	38	80%	35% - 100%
Peach	11		Fruit	fruit	0°L	4.05	32%	9% - 50%
Raspberry	10		Fruit	fruit	0°L	3.15	30%	5% - 60%

Hops Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	2	7	50%	25% - 100%

Steeping Grains Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Sweet Mead/Wine Yeast WLP720	15	White Labs	Wine	0.15	Low	75%	70°F	75°F
Lallemand - Lalvin 71B -1122	12	Lallemand	Mead	High	High	100%	59°F	86°F
Mangrove Jack - Mead M05	10	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
White Labs - Champagne Yeast WLP715	9	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Wyeast - Dry Mead 4632	9	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Fermentis - Safale - American Ale Yeast US-05	9	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - Lalvin ICV D-47	8	Lallemand	Wine	High	Medium	95%	59°F	86°F
Wyeast - Sweet Mead 4184	7	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Lallemand - Lalvin EC-1118	7	Lallemand	Champagne	High	High	65%	59°F	77°F
Lallemand - LALVIN ICV K1-V1116	5	Lallemand	Wine	Medium	High	65%	50°F	95°F

Other Ingredients Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	11	Other	Primary	35%	0% - 100%
Fermaid K	6	Other	Primary	16%	0% - 33%
Fermaid O	6	Other	Mash	16%	1% - 48%
Campden Tablets	4	Water Agt	Boil	74%	24% - 99%
Cinnamon stick	4	Spice	Primary	40%	8% - 100%
Go-Ferm	4	Other	Mash	49%	5% - 100%
Vanilla Bean	4	Spice	Primary	17%	12% - 21%
Acid blend	3	Other	Primary	26%	0% - 73%
Citric acid	3	Water Agt	Mash	22%	12% - 31%
Hibiscus	3	Herb	Mash	49%	20% - 100%

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