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	6337
Plum Mead	2 gal	10.34%	0	1.105	1.026		extract	3639
CaveMead	5 gal	14.88%	0	1.151	1.038		extract	3040
Red Barley Mead	3.8 L	16.48%	0	1.153	1.028		Partial Mash	2812
Paradisi Mead	1 gal	12.4%	0	1.126	1.031		All Grain	2771
Agave Mead	3 gal	13.78%	0	1.140	1.035		All Grain	2601
Randy Kobelt's Recipe	5 gal	14.02%	0	1.120	1.013		Partial Mash	2449
Greybeards Ambrosia	5 gal	14.14%	0	1.144	1.036		extract	2255
Cyser (Mulling Spices)	3 gal	13.07%	0	1.133	1.033		extract	2178
Hibiscus Juniper Mead	1 gal	12.34%	0	1.125	1.031		extract	1884

Newest Semi-Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vanilla Pear Mead	5 gal	10.88%	0	1.111	1.028		All Grain	64
Papas Coffee-mel	5 gal	11.48%	0	1.088	1.000		extract	102
Cu to Chil Ratio	4.7 L	11.07%	0	1.130	1.045		All Grain	87
Ben's High Grav Mead 1A	2.8 gal	20.32%	0	1.180	1.025		extract	107
Basic Mead	3 gal	14.55%	0	1.117	1.006		extract	107
Abeja reina	1 gal	11.22%	0	1.114	1.029		extract	97
Awesome Recipe	5.5 gal	5.58%	0	1.057	1.014		All Grain	105
Mead	1 gal	5.06%	0	1.048	1.010		Partial Mash	145
Awesome Recipe	5 L	8.1%	0	1.082	1.021		All Grain	113
Hydromel	3 gal	5.95%	0	1.057	1.011		extract	184

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	198		Sugar	honey	2°L	35	86%	8% - 100%
Raw Honey	28		Sugar	honey	20°L	38	83%	11% - 100%
Raisins (dried)	12		Fruit	fruit	0°L	29.25	3%	0% - 9%
Blueberry	8		Fruit	fruit	0°L	4.95	30%	2% - 77%
Brown Sugar	7		Sugar	sugar	15°L	45	50%	25% - 100%
Cane Sugar	6		Sugar	sugar	0°L	46	17%	8% - 42%
Maple Syrup	6		Sugar	sugar	35°L	30	34%	15% - 50%
US - Honey - Sweet Clover	5	US	Sugar	honey	0°L	35	99%	96% - 100%
Northern Brewer - Wildflower Honey	5	US	Sugar	honey	2°L	42	58%	17% - 100%
Corn Sugar - Dextrose	5		Sugar	sugar	0.5°L	42	30%	6% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Amarillo	2	8.6	44%	33% - 50%
Cascade	2	7	29%	14% - 33%
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	27	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	15	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
Lallemand - Lalvin EC-1118	10	Lallemand	Champagne	High	High	65%	59°F	77°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
Lallemand - Lalvin 71B -1122	7	Lallemand	Mead	High	High	100%	59°F	86°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	10	Fining	Primary	28%	3% - 100%
Irish Moss	6	Fining	Boil	48%	1% - 100%
Cinnamon stick	6	Spice	Primary	20%	0% - 51%
Fermaid K	6	Other	Mash	42%	9% - 100%
Go-Ferm	5	Other	Other	24%	0% - 46%
Fermaid O	5	Other	Mash	19%	1% - 54%
Hibiscus	4	Herb	Mash	67%	1% - 100%
Allspice	3	Spice	Mash	5%	0% - 9%
Ginger	3	Spice	Mash	32%	1% - 75%
Clove	3	Spice	Mash	21%	9% - 33%

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