Mead - Other Fruit Melomel (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 3625
Plum Mead
2 gal 13.86% 0 1.141 1.035
All Grain 3389
Ginger Elderberry Mead
5.5 gal 12.4% 0 1.094 1.000
All Grain 3100
Strawberry Melomel
1 gal 16.19% 0 1.139 1.035
extract 2912
Prickly Pear Mead
5 gal 16.25% 0 1.172 1.048
All Grain 2684
Raspberry Melomel
1 gal 14.39% 0 1.126 1.031
extract 2239
Louisiana Watermelon Melomel
1 gal 14.06% 0 1.119 1.012
extract 2224
Ale
1 gal 0.04% 0 1.000 1.000
extract 2090
Plum Melomel
6 gal 11.56% 0 1.105 1.026
extract 2082
Choke Cherry Mead
5 gal 14.94% 0 1.118 1.018
extract 2017

Newest Other Fruit Melomel (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Cran-Orange Melomel
1 gal 8.24% 0 1.066 1.003
BIAB 40
Fruit Punch Melomel
5 gal 5.37% 0 1.041 1.000
extract 42
sourcherry melomel
26 L 16.99% 0 1.132 1.003
extract 85
Awesome Recipe
1.37 gal 14.54% 0 1.130 1.020
All Grain 64
Bluebery Mead
5.5 gal 10.32% 0 1.083 1.004
extract 85
Nectarine and Black Plum
5.5 gal 9.61% 0 1.081 1.008
All Grain 181
Six Geese a Laying in a ditch
5 gal 15.71% 0 1.126 1.006
extract 137
Peach Cobbler
1 gal 11.06% 0 1.085 1.001
extract 149
Hidromiel de Jamaica
60 L 10.2% 0 1.079 1.002
All Grain 125
Cherry Mead
1.25 gal 10.87% 0 1.083 1.000
All Grain 148

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 142 Sugar honey 2°L
35 73% 0% - 100%
Blueberry 21 Fruit fruit 0°L
4.95 22% 5% - 50%
Blackberry 17 Fruit fruit 0°L
3.6 26% 5% - 54%
Cane Sugar 15 Sugar sugar 0°L
46 18% 2% - 83%
Strawberry 15 Fruit fruit 0°L
3.15 20% 5% - 40%
Northern Brewer - Wildflower Honey 14 US Sugar honey 2°L
42 75% 22% - 100%
Cherry 11 Fruit fruit 0°L
6.3 40% 0% - 73%
Peach 11 Fruit fruit 0°L
4.05 32% 9% - 50%
Raw Honey 10 Sugar honey 20°L
38 82% 35% - 100%
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
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
Mangrove Jack - Mead M05 9 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Lallemand - Lalvin ICV D-47 9 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 10 Other Primary 29% 0% - 100%
Fermaid O 6 Other Primary 16% 1% - 48%
Campden Tablets 5 Water Agt Boil 79% 24% - 99%
Fermaid K 5 Other Primary 15% 0% - 33%
Acid blend 4 Other Bottling 20% 0% - 73%
Go-Ferm 4 Other Mash 49% 5% - 100%
Vanilla Bean 4 Spice Secondary 17% 12% - 21%
Yeast Energizer 4 Other Primary 12% 3% - 23%
Cinnamon stick 3 Spice Primary 48% 8% - 100%
Citric acid 3 Water Agt Mash 22% 12% - 31%

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