Mead - Other Fruit Melomel (BJCP 2008)

Top 10 Other Fruit Melomel (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Peach Melomel	5.5 gal	7.25%	0	1.074	1.018		All Grain	3611
Plum Mead	2 gal	13.86%	0	1.141	1.035		All Grain	3375
Ginger Elderberry Mead	5.5 gal	12.4%	0	1.094	1.000		All Grain	3092
Strawberry Melomel	1 gal	16.19%	0	1.139	1.035		extract	2904
Prickly Pear Mead	5 gal	16.25%	0	1.172	1.048		All Grain	2668
Raspberry Melomel	1 gal	14.39%	0	1.126	1.031		extract	2231
Louisiana Watermelon Melomel	1 gal	14.06%	0	1.119	1.012		extract	2209
Ale	1 gal	0.04%	0	1.000	1.000		extract	2080
Plum Melomel	6 gal	11.56%	0	1.105	1.026		extract	2070
Choke Cherry Mead	5 gal	14.94%	0	1.118	1.018		extract	2005

Newest Other Fruit Melomel (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fruit Punch Melomel	5 gal	5.37%	0	1.041	1.000		extract	19
sourcherry melomel	26 L	16.99%	0	1.132	1.003		extract	66
Awesome Recipe	1.37 gal	14.54%	0	1.130	1.020		All Grain	52
Bluebery Mead	5.5 gal	10.32%	0	1.083	1.004		extract	80
Nectarine and Black Plum	5.5 gal	9.61%	0	1.081	1.008		All Grain	172
Six Geese a Laying in a ditch	5 gal	15.71%	0	1.126	1.006		extract	124
Peach Cobbler	1 gal	11.06%	0	1.085	1.001		extract	137
Hidromiel de Jamaica	60 L	10.2%	0	1.079	1.002		All Grain	117
Cherry Mead	1.25 gal	10.87%	0	1.083	1.000		All Grain	141
Dry Mead - Mixed Berry	5 gal	14.33%	0	1.109	1.000		BIAB	149

Fermentables Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	142		Sugar	honey	2°L	35	73%	0% - 100%
Blueberry	21		Fruit	fruit	0°L	4.95	22%	5% - 50%
Blackberry	17		Fruit	fruit	0°L	3.6	26%	5% - 54%
Cane Sugar	15		Sugar	sugar	0°L	46	18%	2% - 83%
Strawberry	15		Fruit	fruit	0°L	3.15	20%	5% - 40%
Northern Brewer - Wildflower Honey	14	US	Sugar	honey	2°L	42	75%	22% - 100%
Cherry	11		Fruit	fruit	0°L	6.3	40%	0% - 73%
Peach	11		Fruit	fruit	0°L	4.05	32%	9% - 50%
Raw Honey	10		Sugar	honey	20°L	38	82%	35% - 100%
Raspberry	10		Fruit	fruit	0°L	3.15	30%	5% - 60%

Hops Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	2	7	50%	25% - 100%

Steeping Grains Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

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

Yeasts Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Sweet Mead/Wine Yeast WLP720	15	White Labs	Wine	0.15	Low	75%	70°F	75°F
Lallemand - Lalvin 71B -1122	12	Lallemand	Mead	High	High	100%	59°F	86°F
White Labs - Champagne Yeast WLP715	9	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Wyeast - Dry Mead 4632	9	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Fermentis - Safale - American Ale Yeast US-05	9	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Mangrove Jack - Mead M05	9	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
Lallemand - Lalvin ICV D-47	9	Lallemand	Wine	High	Medium	95%	59°F	86°F
Wyeast - Sweet Mead 4184	7	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Lallemand - Lalvin EC-1118	7	Lallemand	Champagne	High	High	65%	59°F	77°F
Lallemand - LALVIN ICV K1-V1116	5	Lallemand	Wine	Medium	High	65%	50°F	95°F

Other Ingredients Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	10	Other	Primary	29%	0% - 100%
Fermaid O	6	Other	Primary	16%	1% - 48%
Campden Tablets	5	Water Agt	Boil	79%	24% - 99%
Fermaid K	5	Other	Primary	15%	0% - 33%
Acid blend	4	Other	Bottling	20%	0% - 73%
Go-Ferm	4	Other	Mash	49%	5% - 100%
Vanilla Bean	4	Spice	Secondary	17%	12% - 21%
Yeast Energizer	4	Other	Primary	12%	3% - 23%
Cinnamon stick	3	Spice	Primary	48%	8% - 100%
Citric acid	3	Water Agt	Mash	22%	12% - 31%

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