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 | 3385 | |
Plum Mead |
2 gal | 13.86% | 0 | 1.141 | 1.035 | All Grain | 3127 | |
Blackberry Melomel |
5 gal | 14.06% | 0 | 1.143 | 1.036 | All Grain | 2914 | |
Ginger Elderberry Mead |
5.5 gal | 12.4% | 0 | 1.094 | 1.000 | All Grain | 2852 | |
Strawberry Melomel |
1 gal | 16.19% | 0 | 1.139 | 1.035 | extract | 2734 | |
Prickly Pear Mead |
5 gal | 16.25% | 0 | 1.172 | 1.048 | All Grain | 2282 | |
Raspberry Melomel |
1 gal | 14.39% | 0 | 1.126 | 1.031 | extract | 2038 | |
Louisiana Watermelon Melomel |
1 gal | 14.06% | 0 | 1.119 | 1.012 | extract | 1929 | |
Plum Melomel |
6 gal | 11.56% | 0 | 1.105 | 1.026 | extract | 1917 | |
Ale |
1 gal | 0.04% | 0 | 1.000 | 1.000 | extract | 1916 |
Newest Other Fruit Melomel (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Blackberry Mead |
2 L | 15.57% | 0 | 1.183 | 1.064 | All Grain | 41 | |
PB@J Mead |
1 gal | 12.82% | 0 | 1.130 | 1.033 | BIAB | 43 | |
Passion Fruit mead test batch |
1 gal | 7.71% | 0 | 1.074 | 1.016 | extract | 41 | |
Cherry BOMM |
5.5 gal | 11.99% | 0 | 1.091 | 1.000 | extract | 113 | |
Morat |
5 gal | 13.73% | 0 | 1.105 | 1.000 | All Grain | 92 | |
Strawberry Mel |
1.4 gal | 11.2219% | 0 | 1.095 | 1.010 | extract | 48 | |
Mango Mead #1 |
3 gal | 9.75% | 0 | 1.114 | 1.040 | All Grain | 160 | |
Wedding Berry Mead |
2 gal | 7.62% | 0 | 1.074 | 1.015 | extract | 179 | |
Mixed Berry Meadd |
4 L | 8.41% | 0 | 1.099 | 1.035 | extract | 140 | |
Matte Mjöd |
5 L | 8.86% | 0 | 1.083 | 1.016 | BIAB | 194 |
Fermentables Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Honey | 137 | 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 | 12 | US | Sugar | honey |
2°L
|
42 | 71% | 22% - 100% |
Cherry | 11 | Fruit | fruit |
0°L
|
6.3 | 40% | 0% - 73% | |
Peach | 10 | Fruit | fruit |
0°L
|
4.05 | 30% | 9% - 50% | |
Raspberry | 10 | Fruit | fruit |
0°L
|
3.15 | 30% | 5% - 60% | |
Raw Honey | 9 | Sugar | honey |
20°L
|
38 | 82% | 35% - 100% |
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 |
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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 | 9 | Wyeast | Wine | 0.18 | Low-Med | 95% | 55°F | 75°F |
Lallemand - Lalvin 71B -1122 | 9 | Lallemand | Mead | High | High | 100% | 59°F | 86°F |
Fermentis - Safale - American Ale Yeast US-05 | 8 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°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 D-47 | 7 | Lallemand | Wine | High | Medium | 95% | 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 | Mash | 29% | 0% - 100% |
Campden Tablets | 5 | Water Agt | Primary | 79% | 24% - 99% |
Acid blend | 4 | Other | Kegging | 20% | 0% - 73% |
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 | Mash | 17% | 1% - 48% |
Go-Ferm | 3 | Other | Mash | 52% | 5% - 100% |
Vanilla Bean | 3 | Spice | Primary | 15% | 12% - 20% |
Ascorbic Acid | 2 | Other | Primary | 0% | 0% - 0% |