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	6964
Plum Mead	2 gal	10.34%	0	1.105	1.026		extract	4238
Hibiscus Juniper Mead	1 gal	12.34%	0	1.125	1.031		extract	3705
Agave Mead	3 gal	13.78%	0	1.140	1.035		All Grain	3396
CaveMead	5 gal	14.88%	0	1.151	1.038		extract	3306
Red Barley Mead	3.8 L	16.48%	0	1.153	1.028		Partial Mash	3187
Paradisi Mead	1 gal	12.4%	0	1.126	1.031		All Grain	3161
Randy Kobelt's Recipe	5 gal	14.02%	0	1.120	1.013		Partial Mash	2817
Cyser (Mulling Spices)	3 gal	13.07%	0	1.133	1.033		extract	2697
Greybeards Ambrosia	5 gal	14.14%	0	1.144	1.036		extract	2536

Newest Semi-Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
2026 Mead	5.5 gal	10.69%	0	1.096	1.014		extract	72
Strawberry Rhubarb Mead	21 L	19.94%	2.11	1.155	1.003		All Grain	117
Cyser	1 gal	12.2%	0	1.124	1.031		All Grain	87
Awesome Recipe	10 gal	10.11%	0	1.077	1.000		All Grain	81
mango green tea mead /kombucha hybrid	40 L	9.1%	0	1.070	1.001		All Grain	155
Bochets for Tim	15 L	13.17%	0	1.102	1.002		All Grain	104
P O M P K A N M E E D	100 L	6.24%	0	1.048	1.000		All Grain	128
Original Peach B01	1 gal	16.56%	0	1.126	1.000		extract	167
Awesome Recipe	1 gal	14.96%	0	1.114	1.000		All Grain	163
Mead	11 L	7.75%	9.63	1.062	1.003		extract	188

Fermentables Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	210		Sugar	honey	2°L	35	86%	8% - 100%
Raw Honey	40		Sugar	honey	20°L	38	82%	11% - 100%
Raisins (dried)	12		Fruit	fruit	0°L	29.25	3%	0% - 9%
Brown Sugar	8		Sugar	sugar	15°L	45	44%	4% - 100%
Cane Sugar	8		Sugar	sugar	0°L	46	19%	6% - 42%
Blueberry	8		Fruit	fruit	0°L	4.95	30%	2% - 77%
Maple Syrup	6		Sugar	sugar	35°L	30	34%	15% - 50%
Strawberry	5		Fruit	fruit	0°L	3.15	21%	4% - 37%
US - Honey - Sweet Clover	5	US	Sugar	honey	0°L	35	99%	96% - 100%
Orange	5		Fruit	fruit	0°L	4.1	25%	9% - 63%

Hops Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Amarillo	4	8.6	67%	33% - 100%
Cascade	3	7	38%	14% - 100%
Citra	2	11	44%	33% - 50%
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

Yeasts Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Mangrove Jack - Mead M05	30	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
White Labs - Sweet Mead/Wine Yeast WLP720	22	White Labs	Wine	0.15	Low	75%	70°F	75°F
Lallemand - Lalvin ICV D-47	20	Lallemand	Wine	High	Medium	95%	59°F	86°F
Lallemand - Lalvin EC-1118	12	Lallemand	Champagne	High	High	65%	59°F	77°F
Wyeast - Dry Mead 4632	11	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Lallemand - Lalvin 71B -1122	11	Lallemand	Mead	High	High	100%	59°F	86°F
Wyeast - Sweet Mead 4184	9	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
White Labs - Champagne Yeast WLP715	7	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Fermentis - Safale - American Ale Yeast US-05	7	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALVIN ICV K1-V1116	6	Lallemand	Wine	Medium	High	65%	50°F	95°F

Other Ingredients Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	11	Other	Primary	29%	3% - 100%
Cinnamon stick	7	Spice	Mash	25%	0% - 57%
Fermaid O	7	Other	Primary	27%	1% - 100%
Fermaid K	7	Fining	Mash	37%	1% - 100%
Irish Moss	6	Fining	Boil	48%	1% - 100%
Hibiscus	6	Herb	Mash	49%	1% - 100%
Go-Ferm	5	Other	Mash	24%	0% - 46%
Clove	4	Spice	Boil	16%	0% - 33%
Diammonium Phosphate (DAP)	4	Other	Primary	21%	15% - 29%
Allspice	3	Spice	Mash	5%	0% - 9%

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