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	3141
Plum Mead	2 gal	13.86%	0	1.141	1.035		All Grain	2851
Blackberry Melomel	5 gal	14.06%	0	1.143	1.036		All Grain	2762
Ginger Elderberry Mead	5.5 gal	12.4%	0	1.094	1.000		All Grain	2638
Strawberry Melomel	1 gal	16.19%	0	1.139	1.035		extract	2520
Prickly Pear Mead	5 gal	16.25%	0	1.172	1.048		All Grain	2100
Raspberry Melomel	1 gal	14.39%	0	1.126	1.031		extract	1910
Ale	1 gal	0.04%	0	1.000	1.000		extract	1781
Plum Melomel	6 gal	11.56%	0	1.105	1.026		extract	1772
Louisiana Watermelon Melomel	1 gal	14.06%	0	1.119	1.012		extract	1687

Newest Other Fruit Melomel (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Matte Mjöd	5 L	8.86%	0	1.083	1.016		BIAB	17
HC250 JAOM	0.5 gal	10.34%	0	1.105	1.026		extract	208
Dragon Breath Mead	1 gal	15.55%	0	1.118	1.000		extract	74
Göteborgs Consént	3.7 L	7.77%	0	1.079	1.020		extract	236
hidromiel framuesa	6.3 L	7.76%	0	1.070	1.010		extract	146
Awesome Recipe	5.5 gal	4.7%	0	1.047	1.011		All Grain	126
Black Cherry Session Mead	5 gal	5.09%	0	1.050	1.011		extract	114
Berry Mead	2 gal	10.91%	0	1.088	1.004		extract	82
Cloudberry Mead	1 gal	12.81%	0	1.100	1.002		extract	182
Doc Dave's 3.0	1.5 gal	7.48%	0	1.076	1.019		Partial Mash	114

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	134		Sugar	honey	2°L	35	74%	0% - 100%
Blueberry	19		Fruit	fruit	0°L	4.95	22%	5% - 50%
Blackberry	17		Fruit	fruit	0°L	3.6	26%	5% - 54%
Cane Sugar	13		Sugar	sugar	0°L	46	20%	2% - 83%
Strawberry	12		Fruit	fruit	0°L	3.15	19%	5% - 40%
Cherry	11		Fruit	fruit	0°L	6.3	40%	0% - 73%
Northern Brewer - Wildflower Honey	11	US	Sugar	honey	2°L	42	70%	22% - 100%
Peach	10		Fruit	fruit	0°L	4.05	30%	9% - 50%
Raw Honey	8		Sugar	honey	20°L	38	83%	35% - 100%
Raspberry	8		Fruit	fruit	0°L	3.15	34%	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
White Labs - Champagne Yeast WLP715	9	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Wyeast - Dry Mead 4632	8	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Lallemand - Lalvin EC-1118	8	Lallemand	Champagne	High	High	65%	59°F	77°F
Wyeast - Sweet Mead 4184	7	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Fermentis - Safale - American Ale Yeast US-05	7	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - Lalvin 71B -1122	7	Lallemand	Mead	High	High	100%	59°F	86°F
Mangrove Jack - Mead M05	6	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
Lallemand - Lalvin ICV D-47	6	Lallemand	Wine	High	Medium	95%	59°F	86°F
Wyeast - Belgian Strong Ale 1388	3	Wyeast	Ale	0.12	Low	76%	64°F	80°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	8	Other	Primary	32%	0% - 100%
Acid blend	4	Other	Kegging	20%	0% - 73%
Campden Tablets	4	Water Agt	Boil	74%	24% - 97%
Yeast Energizer	4	Other	Primary	12%	3% - 23%
Cinnamon stick	3	Spice	Primary	48%	8% - 100%
Citric acid	3	Other	Boil	22%	12% - 31%
Fermaid O	3	Other	Primary	17%	1% - 48%
Go-Ferm	3	Other	Other	52%	5% - 100%
Ascorbic Acid	2	Other	Primary	0%	0% - 0%
Calcium Chloride (anhydrous)	2	Water Agt	Primary	0%	0% - 0%

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