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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 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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