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 | 3937 | |
| Plum Mead |
2 gal | 13.86% | 0 | 1.141 | 1.035 | All Grain | 3903 | |
| Ginger Elderberry Mead |
5.5 gal | 12.4% | 0 | 1.094 | 1.000 | All Grain | 3664 | |
| Prickly Pear Mead |
5 gal | 16.25% | 0 | 1.172 | 1.048 | All Grain | 3288 | |
| Strawberry Melomel |
1 gal | 16.19% | 0 | 1.139 | 1.035 | extract | 3201 | |
| Louisiana Watermelon Melomel |
1 gal | 14.06% | 0 | 1.119 | 1.012 | extract | 2635 | |
| Choke Cherry Mead |
5 gal | 14.94% | 0 | 1.118 | 1.018 | extract | 2574 | |
| Raspberry Melomel |
1 gal | 14.39% | 0 | 1.126 | 1.031 | extract | 2528 | |
| Plum Melomel |
6 gal | 11.56% | 0 | 1.105 | 1.026 | extract | 2384 | |
| Ale |
1 gal | 0.04% | 0 | 1.000 | 1.000 | extract | 2329 |
Newest Other Fruit Melomel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Mulberry Mead |
1.25 gal | 10.24% | 0 | 1.075 | 1.000 | All Grain | 241 | |
| Strawberry Mead |
3 gal | 14.33% | 0 | 1.109 | 1.000 | extract | 46 | |
| Black Currant Mead |
5.5 gal | 19.37% | 0 | 1.130 | 1.000 | All Grain | 479 | |
| BlackBerry mead |
4 gal | 12.02% | 0 | 1.115 | 1.023 | All Grain | 127 | |
| Lower the Boom III |
5.2 gal | 9.17% | 0 | 1.070 | 1.000 | All Grain | 92 | |
| Scented D Balls |
3 gal | 13.63% | 0 | 1.109 | 1.005 | extract | 129 | |
| Orange Creamsicle Mead |
3 gal | 11.54% | 0 | 1.112 | 1.024 | extract | 252 | |
| rhubarb hydromel |
2.6 gal | 5.22% | 4.89 | 1.040 | 1.000 | All Grain | 228 | |
| Strawberry Melomel |
3.7 L | 11.55% | 0 | 1.088 | 1.000 | All Grain | 224 | |
| raspberry mead |
4.8 gal | 8.51% | 0 | 1.065 | 1.000 | extract | 238 |
Fermentables Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Honey | 153 | Sugar | honey |
2°L
|
35 | 72% | 0% - 100% | |
| Blueberry | 20 | Fruit | fruit |
0°L
|
4.95 | 22% | 5% - 50% | |
| Blackberry | 20 | Fruit | fruit |
0°L
|
3.6 | 26% | 5% - 54% | |
| Cane Sugar | 16 | Sugar | sugar |
0°L
|
46 | 18% | 2% - 83% | |
| Raw Honey | 16 | Sugar | honey |
20°L
|
38 | 73% | 33% - 100% | |
| Northern Brewer - Wildflower Honey | 16 | US | Sugar | honey |
2°L
|
42 | 74% | 22% - 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 |
| Lallemand - Lalvin ICV D-47 | 11 | Lallemand | Wine | High | Medium | 95% | 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 |
| 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 | 10 | Other | Primary | 22% | 1% - 86% |
| Fermaid K | 7 | Other | Primary | 15% | 0% - 33% |
| Go-Ferm | 6 | Other | Mash | 32% | 0% - 100% |
| Vanilla Bean | 5 | Spice | Primary | 19% | 12% - 26% |
| Campden Tablets | 4 | Water Agt | Primary | 74% | 24% - 99% |
| Cinnamon stick | 4 | Spice | Primary | 40% | 8% - 100% |
| Hibiscus | 4 | Herb | Boil | 40% | 14% - 100% |
| Citric acid | 3 | Other | Boil | 22% | 12% - 31% |
| Diammonium Phosphate (DAP) | 3 | Other | Primary | 62% | 18% - 100% |
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