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	4038
Plum Mead	2 gal	13.86%	0	1.141	1.035		All Grain	4028
Ginger Elderberry Mead	5.5 gal	12.4%	0	1.094	1.000		All Grain	3747
Prickly Pear Mead	5 gal	16.25%	0	1.172	1.048		All Grain	3394
Strawberry Melomel	1 gal	16.19%	0	1.139	1.035		extract	3254
Louisiana Watermelon Melomel	1 gal	14.06%	0	1.119	1.012		extract	2691
Choke Cherry Mead	5 gal	14.94%	0	1.118	1.018		extract	2644
Raspberry Melomel	1 gal	14.39%	0	1.126	1.031		extract	2577
Plum Melomel	6 gal	11.56%	0	1.105	1.026		extract	2433
Ginger Cranberry Mead	6.5 gal	11.7%	0	1.086	1.002		All Grain	2378

Newest Other Fruit Melomel (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
cherry mead 2026	5 gal	18.28%	0	1.124	1.000		extract	51
Blackberry oak wine	10 L	15.9%	0	1.121	1.000		BIAB	48
Guava Mead	3 gal	10.86%	0	1.092	1.009		extract	66
Blueberry Bramble Mead	2.75 gal	16.19%	0	1.123	1.000		Partial Mash	63
rose hips hydromel	5 gal	5.99%	0	1.046	1.000		All Grain	66
Mulberry Mead	1.25 gal	10.24%	0	1.075	1.000		All Grain	743
Strawberry Mead	3 gal	14.33%	0	1.109	1.000		extract	106
Black Currant Mead	5.5 gal	19.37%	0	1.130	1.000		All Grain	709
BlackBerry mead	4 gal	12.02%	0	1.115	1.023		All Grain	213
Lower the Boom III	5.2 gal	9.17%	0	1.070	1.000		All Grain	133

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	153		Sugar	honey	2°L	35	72%	0% - 100%
Blackberry	21		Fruit	fruit	0°L	3.6	26%	5% - 54%
Blueberry	20		Fruit	fruit	0°L	4.95	22%	5% - 50%
Raw Honey	17		Sugar	honey	20°L	38	72%	33% - 100%
Cane Sugar	16		Sugar	sugar	0°L	46	18%	2% - 83%
Northern Brewer - Wildflower Honey	16	US	Sugar	honey	2°L	42	74%	22% - 100%
Strawberry	16		Fruit	fruit	0°L	3.15	21%	5% - 48%
Cherry	13		Fruit	fruit	0°L	6.3	39%	0% - 73%
Peach	11		Fruit	fruit	0°L	4.05	32%	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	15	Lallemand	Mead	High	High	100%	59°F	86°F
Lallemand - Lalvin ICV D-47	12	Lallemand	Wine	High	Medium	95%	59°F	86°F
Mangrove Jack - Mead M05	10	Mangrove Jack	Mead	n/a	Med-High	97.5%	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
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	6	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
Fermaid O	11	Other	Mash	24%	1% - 86%
Yeast Nutrient	11	Other	Boil	35%	0% - 100%
Fermaid K	8	Other	Primary	16%	0% - 33%
Go-Ferm	6	Other	Mash	32%	0% - 100%
Vanilla Bean	5	Spice	Primary	19%	12% - 26%
Campden Tablets	4	Water Agt	Primary	74%	24% - 99%
Cinnamon stick	4	Spice	Secondary	40%	8% - 100%
Hibiscus	4	Herb	Boil	40%	14% - 100%
Citric acid	3	Other	Boil	22%	12% - 31%
Diammonium Phosphate (DAP)	3	Other	Primary	62%	18% - 100%

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