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	6044
Til We Mead Again	5.5 gal	16.07%	0	1.129	1.006		extract	4089
Plum Mead	2 gal	10.34%	0	1.105	1.026		extract	3380
CaveMead	5 gal	14.88%	0	1.151	1.038		extract	2905
Red Barley Mead	3.8 L	16.48%	0	1.153	1.028		Partial Mash	2677
Paradisi Mead	1 gal	12.4%	0	1.126	1.031		All Grain	2645
Randy Kobelt's Recipe	5 gal	14.02%	0	1.120	1.013		Partial Mash	2302
Greybeards Ambrosia	5 gal	14.14%	0	1.144	1.036		extract	2146
Agave Mead	3 gal	13.78%	0	1.140	1.035		All Grain	2123
Cyser (Mulling Spices)	3 gal	13.07%	0	1.133	1.033		extract	2047

Newest Semi-Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Viking Blood Meade	7 gal	13.11%	0	1.111	1.011		extract	7
1st Brew	12 L	10.97%	0	1.093	1.009		extract	53
strawberry mead run 1	1 gal	15.68%	0	1.119	1.000		All Grain	31
Esgitian Mead / CZ: Medovina z Esgitu	4.7 L	11.3%	0	1.086	1.000		extract	24
Yutaka Mead / CZ: Medovina z Yutaky	4.8 L	11.61%	0	1.086	0.997		extract	25
Mango Melomel	3.7 L	16%	0	1.122	1.000		All Grain	57
Sammy Semi-Sweet Mead	1 gal	11.32%	0	1.102	1.015		extract	62
Mead	13 L	14.45%	0	1.112	1.002		All Grain	64
Mead	15 L	12.52%	0	1.097	1.002		All Grain	49
Mead	15 L	12.52%	0	1.097	1.002		All Grain	53

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	182		Sugar	honey	2°L	35	86%	8% - 100%
Raw Honey	20		Sugar	honey	20°L	38	83%	11% - 100%
Raisins (dried)	11		Fruit	fruit	0°L	29.25	3%	0% - 7%
Brown Sugar	7		Sugar	sugar	15°L	45	50%	25% - 100%
Blueberry	7		Fruit	fruit	0°L	4.95	31%	2% - 77%
Cane Sugar	6		Sugar	sugar	0°L	46	17%	8% - 42%
Maple Syrup	6		Sugar	sugar	35°L	30	34%	15% - 50%
Orange	4		Fruit	fruit	0°L	4.1	24%	9% - 63%
Corn Sugar - Dextrose	4		Sugar	sugar	0.5°L	42	31%	6% - 100%
Strawberry	4		Fruit	fruit	0°L	3.15	30%	8% - 57%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	2	7	29%	14% - 33%
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	21	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
White Labs - Sweet Mead/Wine Yeast WLP720	19	White Labs	Wine	0.15	Low	75%	70°F	75°F
Lallemand - Lalvin ICV D-47	13	Lallemand	Wine	High	Medium	95%	59°F	86°F
Wyeast - Dry Mead 4632	11	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Wyeast - Sweet Mead 4184	10	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Lallemand - Lalvin EC-1118	8	Lallemand	Champagne	High	High	65%	59°F	77°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	6	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Red Star - Premier Blanc Yeast	6	Red Star	Wine	High	Low	0%	59°F	86°F
Fermentis - Safale - English Ale Yeast S-04	5	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	7	Other	Mash	42%	14% - 100%
Irish Moss	6	Fining	Boil	48%	1% - 100%
Cinnamon stick	6	Spice	Primary	20%	0% - 51%
Fermaid K	5	Other	Mash	55%	22% - 100%
Hibiscus	4	Herb	Boil	67%	1% - 100%
Allspice	3	Spice	Mash	5%	0% - 9%
Go-Ferm	3	Other	Mash	25%	0% - 46%
Ginger	3	Spice	Primary	32%	1% - 75%
Fermaid O	3	Other	Primary	28%	20% - 54%
Clove	3	Spice	Mash	21%	9% - 33%

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