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	3958
Orange-Apple mead	5.5 gal	13.27%	0	1.128	1.026		All Grain	3695
Jason's Big Citrus Mead	24 L	21.85%	0	1.175	1.009		All Grain	3325
Maple Syrup Mead	5.5 gal	11.65%	0	1.118	1.030		BIAB	3251
Fergus Redmead's maple mead	5 gal	0%	0	1.000	1.000		extract	3090
Mjød	10 L	14.15%	0	1.144	1.036		All Grain	2321
mead1-01	5.5 gal	15.21%	16.66	1.155	1.039		extract	2305
#71 Bochet	11 L	10.89%	0	1.119	1.036		All Grain	2016
Stølen Mjød	10 L	18.17%	0	1.140	1.002		All Grain	1646
Mead, Tej 7-4-16	4.75 gal	19.11%	0	1.164	1.018		extract	1445

Newest Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
kelphie	200 L	5.03%	0	1.051	1.013		All Grain	21
Awesome Recipe	1 gal	5.24%	0	1.042	1.002		All Grain	41
Blissful Blueberry Mead	5 gal	14.0372%	0	1.107	1.000		All Grain	52
base mead	20.8 L	4.15%	0	1.042	1.011		All Grain	73
Mead	35 gal	8.07%	0	1.082	1.020		All Grain	97
Hidromel para Carlos Marta	20 L	20.4%	0	1.159	1.003		extract	96
Awesome Recipe	6 gal	12.64%	0	1.101	1.005		extract	75
Purple Power	1 gal	12.07%	0	1.141	1.050		extract	181
Power C	1 gal	12.25%	0	1.144	1.050		extract	102
Dwójniak (Sack Mead)	3 gal	18.74%	0	1.159	1.016		extract	253

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	102		Sugar	honey	2°L	35	85%	10% - 100%
Raw Honey	15		Sugar	honey	20°L	38	88%	29% - 100%
Northern Brewer - Wildflower Honey	8	US	Sugar	honey	2°L	42	83%	46% - 100%
Cane Sugar	7		Sugar	sugar	0°L	46	38%	3% - 100%
Brown Sugar	6		Sugar	sugar	15°L	45	43%	29% - 56%
Raisins (dried)	6		Fruit	fruit	0°L	29.25	8%	1% - 19%
Maple Syrup	5		Sugar	sugar	35°L	30	18%	7% - 29%
Blueberry	5		Fruit	fruit	0°L	4.95	21%	3% - 34%
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
Mangrove Jack - Mead M05	15	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	11	Lallemand	Champagne	High	High	65%	59°F	77°F
Lallemand - Lalvin ICV D-47	6	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	12	Other	Primary	19%	0% - 100%
Cinnamon stick	6	Spice	Mash	61%	0% - 100%
Fermaid O	6	Other	Primary	74%	1% - 100%
Hibiscus	4	Herb	Mash	72%	52% - 100%
Nutmeg	4	Spice	Secondary	5%	1% - 19%
Fermaid K	3	Other	Mash	72%	17% - 100%
Ginger	2	Spice	Secondary	18%	3% - 33%
Lemon peel	2	Flavor	Primary	100%	99% - 100%
Vanilla Bean	2	Flavor	Secondary	28%	0% - 56%

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