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	3485
Plum Mead	2 gal	13.86%	0	1.141	1.035		All Grain	3255
Ginger Elderberry Mead	5.5 gal	12.4%	0	1.094	1.000		All Grain	2978
Strawberry Melomel	1 gal	16.19%	0	1.139	1.035		extract	2811
Prickly Pear Mead	5 gal	16.25%	0	1.172	1.048		All Grain	2393
Raspberry Melomel	1 gal	14.39%	0	1.126	1.031		extract	2108
Louisiana Watermelon Melomel	1 gal	14.06%	0	1.119	1.012		extract	2054
Ale	1 gal	0.04%	0	1.000	1.000		extract	1999
Plum Melomel	6 gal	11.56%	0	1.105	1.026		extract	1990
Choke Cherry Mead	5 gal	14.94%	0	1.118	1.018		extract	1885

Newest Other Fruit Melomel (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Six Geese a Laying in a ditch	5 gal	13.09%	0	1.105	1.005		extract	1
Peach Cobbler	1 gal	11.06%	0	1.085	1.001		extract	28
Hidromiel de Jamaica	60 L	10.2%	0	1.079	1.002		All Grain	41
Cherry Mead	1.25 gal	10.87%	0	1.083	1.000		All Grain	46
Dry Mead - Mixed Berry	5 gal	14.33%	0	1.109	1.000		BIAB	60
Vikings Blood Mead	1 gal	11.38%	0	1.091	1.005		extract	111
Blackberry Mead	2 L	12.46%	0	1.146	1.051		All Grain	130
PB@J Mead	1 gal	12.82%	0	1.130	1.033		BIAB	115
Passion Fruit mead test batch	1 gal	7.71%	0	1.074	1.016		extract	109
Cherry BOMM	6 gal	12.07%	0	1.092	1.000		extract	200

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	140		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	14		Fruit	fruit	0°L	3.15	18%	5% - 40%
Northern Brewer - Wildflower Honey	13	US	Sugar	honey	2°L	42	73%	22% - 100%
Cherry	11		Fruit	fruit	0°L	6.3	40%	0% - 73%
Raw Honey	10		Sugar	honey	20°L	38	82%	35% - 100%
Peach	10		Fruit	fruit	0°L	4.05	30%	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	10	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	8	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
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
Mangrove Jack - Mead M05	7	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°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	9	Other	Primary	29%	0% - 100%
Campden Tablets	5	Water Agt	Primary	79%	24% - 99%
Acid blend	4	Other	Kegging	20%	0% - 73%
Fermaid O	4	Other	Mash	11%	1% - 48%
Vanilla Bean	4	Spice	Secondary	17%	12% - 21%
Yeast Energizer	4	Other	Primary	12%	3% - 23%
Ascorbic Acid	3	Other	Primary	1%	0% - 3%
Cinnamon stick	3	Spice	Primary	48%	8% - 100%
Citric acid	3	Other	Boil	22%	12% - 31%
Fermaid K	3	Water Agt	Primary	8%	0% - 20%

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