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	4696
Orange-Apple mead	5.5 gal	13.27%	0	1.128	1.026		All Grain	4476
Maple Syrup Mead	5.5 gal	11.65%	0	1.118	1.030		BIAB	3861
Fergus Redmead's maple mead	5 gal	0%	0	1.000	1.000		extract	3706
Jason's Big Citrus Mead	24 L	21.85%	0	1.175	1.009		All Grain	3697
mead1-01	5.5 gal	15.21%	16.66	1.155	1.039		extract	2771
Mjød	10 L	14.15%	0	1.144	1.036		All Grain	2752
#71 Bochet	11 L	10.89%	0	1.119	1.036		All Grain	2485
Wild Plum Mead	3.5 gal	5.17%	0	1.040	1.001		All Grain	2142
Stølen Mjød	10 L	18.17%	0	1.140	1.002		All Grain	2047

Newest Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Nott Mead	5 gal	5.04%	0	1.049	1.011		All Grain	249
MeaDE	0.8 gal	25.44%	0	1.285	1.091		extract	249
Honey Mead 2.0	4.4 L	3.84%	0	1.030	1.001		extract	363
Soda	10 gal	41.9%	0	1.408	1.088		extract	311
Lena - mead	20 L	8.88%	0	1.084	1.016		extract	248
Joker Brain	1 gal	16%	0	1.126	1.004		All Grain	412
Lady Eostré's Mead / CZ: Medovina Paní Ostary	4.7 L	14.75%	0	1.100	0.988		extract	468
4 Gallon	4 gal	10.28%	0	1.104	1.026		All Grain	469
Mead	45 L	4.17%	0	1.032	1.001		extract	414
Mead Try	2700 L	3.83%	0	1.039	1.010		All Grain	449

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	110		Sugar	honey	2°L	35	85%	10% - 100%
Raw Honey	18		Sugar	honey	20°L	38	89%	29% - 100%
Cane Sugar	10		Sugar	sugar	0°L	46	34%	3% - 100%
Northern Brewer - Wildflower Honey	9	US	Sugar	honey	2°L	42	85%	46% - 100%
Brown Sugar	6		Sugar	sugar	15°L	45	43%	29% - 56%
Blueberry	6		Fruit	fruit	0°L	4.95	22%	3% - 34%
Raisins (dried)	6		Fruit	fruit	0°L	29.25	8%	1% - 19%
Maple Syrup	5		Sugar	sugar	35°L	30	18%	7% - 29%
Molasses	3		Sugar	sugar	80°L	36	39%	2% - 100%
Blackberry	3		Fruit	fruit	0°L	3.6	12%	4% - 25%

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	26	White Labs	Wine	0.15	Low	75%	70°F	75°F
Mangrove Jack - Mead M05	18	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
Wyeast - Sweet Mead 4184	12	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Lallemand - Lalvin EC-1118	12	Lallemand	Champagne	High	High	65%	59°F	77°F
Lallemand - Lalvin ICV D-47	9	Lallemand	Wine	High	Medium	95%	59°F	86°F
Danstar - Nottingham Ale Yeast	4	Danstar	Ales	High	High	77%	50°F	77°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
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	14	Other	Primary	16%	0% - 100%
Fermaid O	7	Other	Mash	78%	1% - 100%
Cinnamon stick	6	Spice	Secondary	61%	0% - 100%
Hibiscus	4	Herb	Whirlpool	72%	52% - 100%
Nutmeg	4	Spice	Mash	5%	1% - 19%
Fermaid K	3	Other	Primary	72%	17% - 100%
Ginger	2	Spice	Secondary	18%	3% - 33%
Go-Ferm	2	Other	Mash	50%	1% - 100%
Lemon peel	2	Flavor	Primary	100%	99% - 100%
Vanilla Bean	2	Spice	Secondary	28%	0% - 56%

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