Mead - Sweet Mead (BJCP 2008)

Top 10 Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fergus Redmead's Pumpkin Pie mead	5 gal	1.3%	0	1.013	1.003		All Grain	3682
Jason's Big Citrus Mead	24 L	21.85%	0	1.175	1.009		All Grain	3155
Maple Syrup Mead	5.5 gal	11.65%	0	1.118	1.030		BIAB	3113
Orange-Apple mead	5.5 gal	13.27%	0	1.128	1.026		All Grain	3095
Fergus Redmead's maple mead	5 gal	0%	0	1.000	1.000		extract	2890
Mjød	10 L	14.15%	0	1.144	1.036		All Grain	2116
mead1-01	5.5 gal	15.21%	16.66	1.155	1.039		extract	2084
#71 Bochet	11 L	10.89%	0	1.119	1.036		All Grain	1841
Stølen Mjød	10 L	18.17%	0	1.140	1.002		All Grain	1506
Mead, Tej 7-4-16	4.75 gal	19.11%	0	1.164	1.018		extract	1331

Newest Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sweet Honey pineapple mead	23 L	4.97%	0	1.038	1.000		extract	16
honey lemon mead	9 L	6.31%	0	1.066	1.018		All Grain	27
Awesome Recipe	2 L	0.5%	0	1.004	1.000		All Grain	25
Aljanubian Mead / CZ: Medovina z Aljanubie	4.8 L	11.3%	0	1.090	1.004		extract	18
Highland Mead / CZ: Medovina z Vrchoviny	4.6 L	11.67%	0	1.089	1.000		extract	22
Banana Foster	4 gal	10.22%	0	1.078	1.000		extract	38
Old Kingdom Mead / CZ: Medovina Starého království	4.7 L	10.43%	0	1.085	1.006		extract	71
Awesome Recipe	21 L	9.96%	0	1.077	1.001		extract	40
Jack's Basic Mead	1 gal	14.21%	0	1.114	1.006		extract	73
Mead batch 1	3 gal	13.17%	0	1.114	1.014		extract	91

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	96		Sugar	honey	2°L	35	86%	10% - 100%
Raw Honey	11		Sugar	honey	20°L	38	85%	29% - 100%
Northern Brewer - Wildflower Honey	6	US	Sugar	honey	2°L	42	94%	67% - 100%
Brown Sugar	5		Sugar	sugar	15°L	45	44%	29% - 56%
Cane Sugar	5		Sugar	sugar	0°L	46	33%	3% - 50%
Maple Syrup	5		Sugar	sugar	35°L	30	18%	7% - 29%
Blueberry	5		Fruit	fruit	0°L	4.95	21%	3% - 34%
Raisins (dried)	5		Fruit	fruit	0°L	29.25	8%	1% - 19%
Molasses	3		Sugar	sugar	80°L	36	39%	2% - 100%
Orange	3		Fruit	fruit	0°L	4.1	11%	8% - 15%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	4	11	100%	100% - 100%
Azacca	2	15	67%	25% - 100%
Centennial	2	10	100%	100% - 100%
East Kent Goldings	2	5	56%	31% - 100%

Steeping Grains Used In Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In 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	25	White Labs	Wine	0.15	Low	75%	70°F	75°F
Wyeast - Sweet Mead 4184	12	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Lallemand - Lalvin EC-1118	8	Lallemand	Champagne	High	High	65%	59°F	77°F
Mangrove Jack - Mead M05	7	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
Lallemand - Lalvin ICV D-47	5	Lallemand	Wine	High	Medium	95%	59°F	86°F
Wyeast - Dry Mead 4632	3	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Fermentis - Safale - American Ale Yeast US-05	3	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	3	Danstar	Ale	Med-High	High	77%	57°F	70°F
Red Star - Premier Blanc Yeast	3	Red Star	Wine	High	Low	0%	59°F	86°F
White Labs - Champagne Yeast WLP715	2	White Labs	Champagne	0.17	Low	90%	70°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	8	Other	Mash	32%	0% - 100%
Cinnamon stick	4	Spice	Mash	67%	33% - 100%
Hibiscus	4	Herb	Mash	72%	52% - 100%
Nutmeg	3	Spice	Primary	7%	1% - 19%
Fermaid K	2	Other	Primary	100%	100% - 100%
Ginger	2	Spice	Mash	18%	3% - 33%
Lemon peel	2	Flavor	Primary	100%	99% - 100%
Lemon Zest	2	Flavor	Primary	92%	85% - 100%

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