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 | 3679 | |
| Plum Mead |
2 gal | 13.86% | 0 | 1.141 | 1.035 | All Grain | 3505 | |
| Ginger Elderberry Mead |
5.5 gal | 12.4% | 0 | 1.094 | 1.000 | All Grain | 3274 | |
| Strawberry Melomel |
1 gal | 16.19% | 0 | 1.139 | 1.035 | extract | 2974 | |
| Prickly Pear Mead |
5 gal | 16.25% | 0 | 1.172 | 1.048 | All Grain | 2778 | |
| Louisiana Watermelon Melomel |
1 gal | 14.06% | 0 | 1.119 | 1.012 | extract | 2304 | |
| Raspberry Melomel |
1 gal | 14.39% | 0 | 1.126 | 1.031 | extract | 2296 | |
| Ale |
1 gal | 0.04% | 0 | 1.000 | 1.000 | extract | 2142 | |
| Plum Melomel |
6 gal | 11.56% | 0 | 1.105 | 1.026 | extract | 2139 | |
| Choke Cherry Mead |
5 gal | 14.94% | 0 | 1.118 | 1.018 | extract | 2090 |
Newest Other Fruit Melomel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Strawberry Melomel |
3.7 L | 11.55% | 0 | 1.088 | 1.000 | All Grain | 17 | |
| raspberry mead |
4.8 gal | 8.51% | 0 | 1.065 | 1.000 | extract | 23 | |
| Cherry Mead (Summer 2025) |
5 gal | 18.88% | 0 | 1.144 | 1.000 | All Grain | 36 | |
| Fruit Mead |
0.85 gal | 12.16% | 0 | 1.124 | 1.031 | extract | 56 | |
| Cran-Cherry Melomel |
1 gal | 9.08% | 0 | 1.092 | 1.023 | extract | 65 | |
| Blackberry Mead |
3.2 gal | 9.04% | 0 | 1.073 | 1.004 | extract | 60 | |
| Cran-Orange Melomel |
1 gal | 8.24% | 0 | 1.066 | 1.003 | BIAB | 103 | |
| Fruit Punch Melomel |
5 gal | 5.37% | 0 | 1.041 | 1.000 | extract | 94 | |
| sourcherry melomel |
26 L | 16.99% | 0 | 1.132 | 1.003 | extract | 149 | |
| Fig Hypocras |
2.5 gal | 12.52% | 0 | 1.106 | 1.011 | extract | 63 |
Fermentables Used In Other Fruit Melomel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Honey | 145 | Sugar | honey |
2°L
|
35 | 73% | 0% - 100% | |
| Blueberry | 21 | Fruit | fruit |
0°L
|
4.95 | 22% | 5% - 50% | |
| Blackberry | 18 | Fruit | fruit |
0°L
|
3.6 | 25% | 5% - 54% | |
| Cane Sugar | 15 | Sugar | sugar |
0°L
|
46 | 18% | 2% - 83% | |
| Northern Brewer - Wildflower Honey | 15 | US | Sugar | honey |
2°L
|
42 | 74% | 22% - 100% |
| Strawberry | 15 | Fruit | fruit |
0°L
|
3.15 | 20% | 5% - 40% | |
| Cherry | 12 | Fruit | fruit |
0°L
|
6.3 | 39% | 0% - 73% | |
| Raw Honey | 11 | Sugar | honey |
20°L
|
38 | 80% | 35% - 100% | |
| Peach | 11 | Fruit | fruit |
0°L
|
4.05 | 32% | 9% - 50% | |
| 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 |
| Mangrove Jack - Mead M05 | 10 | Mangrove Jack | Mead | n/a | Med-High | 97.5% | 59°F | 86°F |
| Lallemand - Lalvin ICV D-47 | 10 | Lallemand | Wine | High | Medium | 95% | 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 |
| 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 | 11 | Other | Mash | 35% | 0% - 100% |
| Fermaid O | 6 | Other | Primary | 16% | 1% - 48% |
| Campden Tablets | 5 | Water Agt | Primary | 79% | 24% - 99% |
| Fermaid K | 5 | Other | Primary | 15% | 0% - 33% |
| Cinnamon stick | 4 | Spice | Primary | 40% | 8% - 100% |
| 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% |
| Citric acid | 3 | Other | Boil | 22% | 12% - 31% |
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