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	3859
Plum Mead	2 gal	13.86%	0	1.141	1.035		All Grain	3782
Ginger Elderberry Mead	5.5 gal	12.4%	0	1.094	1.000		All Grain	3540
Strawberry Melomel	1 gal	16.19%	0	1.139	1.035		extract	3132
Prickly Pear Mead	5 gal	16.25%	0	1.172	1.048		All Grain	3103
Louisiana Watermelon Melomel	1 gal	14.06%	0	1.119	1.012		extract	2514
Raspberry Melomel	1 gal	14.39%	0	1.126	1.031		extract	2445
Choke Cherry Mead	5 gal	14.94%	0	1.118	1.018		extract	2433
Plum Melomel	6 gal	11.56%	0	1.105	1.026		extract	2292
Ale	1 gal	0.04%	0	1.000	1.000		extract	2271

Newest Other Fruit Melomel (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lower the Boom III	5.2 gal	9.17%	0	1.070	1.000		All Grain	33
Yellow Sub	100 L	6.24%	0	1.048	1.000		All Grain	82
Scented D Balls	3 gal	13.63%	0	1.109	1.005		extract	74
Orange Creamsicle Mead	3 gal	11.54%	0	1.112	1.024		extract	142
rhubarb hydromel	2.6 gal	5.22%	4.89	1.040	1.000		All Grain	161
Strawberry Melomel	3.7 L	11.55%	0	1.088	1.000		All Grain	160
raspberry mead	4.8 gal	8.51%	0	1.065	1.000		extract	176
Cherry Mead (Summer 2025)	5 gal	18.88%	0	1.144	1.000		All Grain	304
Fruit Mead	0.85 gal	12.16%	0	1.124	1.031		extract	227
Cran-Cherry Melomel	1 gal	9.08%	0	1.092	1.023		extract	195

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	150		Sugar	honey	2°L	35	73%	0% - 100%
Blueberry	20		Fruit	fruit	0°L	4.95	22%	5% - 50%
Blackberry	19		Fruit	fruit	0°L	3.6	25%	5% - 54%
Cane Sugar	16		Sugar	sugar	0°L	46	18%	2% - 83%
Northern Brewer - Wildflower Honey	16	US	Sugar	honey	2°L	42	74%	22% - 100%
Raw Honey	15		Sugar	honey	20°L	38	74%	33% - 100%
Strawberry	15		Fruit	fruit	0°L	3.15	20%	5% - 40%
Cherry	13		Fruit	fruit	0°L	6.3	39%	0% - 73%
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	14	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
Lallemand - Lalvin ICV D-47	10	Lallemand	Wine	High	Medium	95%	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
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	6	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	Mash	35%	0% - 100%
Fermaid O	9	Flavor	Primary	16%	1% - 48%
Fermaid K	7	Other	Primary	15%	0% - 33%
Go-Ferm	5	Other	Mash	39%	0% - 100%
Vanilla Bean	5	Spice	Secondary	19%	12% - 26%
Campden Tablets	4	Water Agt	Mash	74%	24% - 99%
Cinnamon stick	4	Spice	Secondary	40%	8% - 100%
Citric acid	3	Water Agt	Mash	22%	12% - 31%
Diammonium Phosphate (DAP)	3	Other	Primary	62%	18% - 100%
Acid blend	3	Water Agt	Mash	26%	0% - 73%

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