Mead - Semi-Sweet Mead (BJCP 2008)
Top 10 Semi-Sweet Mead (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Spiced Pear Mead |
1 gal | 13.61% | 0 | 1.105 | 1.001 | extract | 5364 | |
Til We Mead Again |
5.5 gal | 16.07% | 0 | 1.129 | 1.006 | extract | 3820 | |
Plum Mead |
2 gal | 10.34% | 0 | 1.105 | 1.026 | extract | 2967 | |
CaveMead |
5 gal | 14.88% | 0 | 1.151 | 1.038 | extract | 2695 | |
Paradisi Mead |
1 gal | 12.4% | 0 | 1.126 | 1.031 | All Grain | 2448 | |
Red Barley Mead |
3.8 L | 16.48% | 0 | 1.153 | 1.028 | Partial Mash | 2436 | |
Randy Kobelt's Recipe |
5 gal | 14.02% | 0 | 1.120 | 1.013 | Partial Mash | 2089 | |
Greybeards Ambrosia |
5 gal | 14.14% | 0 | 1.144 | 1.036 | extract | 1939 | |
Cyser (Mulling Spices) |
3 gal | 13.07% | 0 | 1.133 | 1.033 | extract | 1828 | |
Haraldr Hárfagri V.2 |
6 gal | 13.56% | 0 | 1.126 | 1.023 | All Grain | 1413 |
Newest Semi-Sweet Mead (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
VIRGIN MEAD |
20.35 L | 14% | 0 | 1.109 | 1.002 | extract | 99 | |
Sweet Pomegranate Blueberry Mead |
1 gal | 12% | 0 | 1.114 | 1.023 | extract | 42 | |
Sweet Pomegranate Blood Orange Mead |
1 gal | 11.96% | 0 | 1.114 | 1.023 | extract | 46 | |
Awesome Recipe |
2.27 L | 18% | 0 | 1.167 | 1.030 | extract | 24 | |
Mead |
5.5 gal | 9.4% | 0 | 1.095 | 1.024 | All Grain | 33 | |
Mead |
130 gal | 8.66% | 0 | 1.067 | 1.001 | All Grain | 175 | |
Awesome Recipe |
3 gal | 5.94% | 0 | 1.070 | 1.024 | extract | 43 | |
2.5 gal mead |
2.5 gal | 12.37% | 0 | 1.098 | 1.004 | All Grain | 107 | |
Maple Mead 1222 |
1.75 gal | 12.04% | 0 | 1.108 | 1.016 | BIAB | 56 | |
Winter Bochet |
1 gal | 5.46% | 0 | 1.046 | 1.005 | extract | 60 |
Fermentables Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Honey | 162 | Sugar | honey |
2°L
|
35 | 86% | 8% - 100% | |
Raw Honey | 13 | Sugar | honey |
20°L
|
38 | 96% | 55% - 100% | |
Raisins (dried) | 9 | Fruit | fruit |
0°L
|
29.25 | 3% | 1% - 7% | |
Brown Sugar | 7 | Sugar | sugar |
15°L
|
45 | 50% | 25% - 100% | |
Blueberry | 6 | Fruit | fruit |
0°L
|
4.95 | 34% | 2% - 77% | |
Maple Syrup | 5 | Sugar | sugar |
35°L
|
30 | 31% | 15% - 50% | |
Cane Sugar | 4 | Sugar | sugar |
0°L
|
46 | 19% | 8% - 42% | |
Corn Sugar - Dextrose | 4 | Sugar | sugar |
0.5°L
|
42 | 31% | 6% - 100% | |
Raspberry | 3 | Fruit | fruit |
0°L
|
3.15 | 24% | 9% - 38% | |
US - Honey - Sweet Clover | 3 | US | Sugar | honey |
0°L
|
35 | 98% | 96% - 100% |
Hops Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Galaxy | 2 | 14.25 | 67% | 33% - 100% |
Hallertau Mittelfruh | 2 | 3.75 | 83% | 67% - 100% |
Nugget | 2 | 14 | 75% | 50% - 100% |
Willamette | 2 | 4.5 | 75% | 50% - 100% |
Steeping Grains Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
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Yeasts Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
White Labs - Sweet Mead/Wine Yeast WLP720 | 19 | White Labs | Wine | 0.15 | Low | 75% | 70°F | 75°F |
Mangrove Jack - Mead M05 | 16 | Mangrove Jack | Mead | n/a | Med-High | 97.5% | 59°F | 86°F |
Wyeast - Dry Mead 4632 | 11 | Wyeast | Wine | 0.18 | Low-Med | 95% | 55°F | 75°F |
Lallemand - Lalvin ICV D-47 | 11 | Lallemand | Wine | High | Medium | 95% | 59°F | 86°F |
Wyeast - Sweet Mead 4184 | 9 | Wyeast | Wine | 0.11 | Medium | 75% | 65°F | 75°F |
Red Star - Premier Blanc Yeast | 6 | Red Star | Wine | High | Low | 0% | 59°F | 86°F |
White Labs - Champagne Yeast WLP715 | 5 | White Labs | Champagne | 0.17 | Low | 90% | 70°F | 75°F |
Fermentis - Safale - American Ale Yeast US-05 | 5 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 3 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 3 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Other Ingredients Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Yeast Nutrient | 6 | Other | Mash | 36% | 14% - 100% |
Irish Moss | 6 | Fining | Boil | 48% | 1% - 100% |
Cinnamon stick | 5 | Spice | Boil | 18% | 0% - 51% |
Fermaid K | 4 | Other | Primary | 44% | 22% - 100% |
Allspice | 3 | Spice | Primary | 5% | 0% - 9% |
Chalk | 2 | Water Agt | Boil | 52% | 24% - 80% |
Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 35% | 28% - 41% |
Citric acid | 2 | Water Agt | Mash | 1% | 0% - 1% |
Coriander Seed | 2 | Spice | Other | 44% | 0% - 88% |
Epsom Salt | 2 | Water Agt | Mash | 20% | 11% - 29% |