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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 4123
Orange-Apple mead
5.5 gal 13.27% 0 1.128 1.026
All Grain 3889
Jason's Big Citrus Mead
24 L 21.85% 0 1.175 1.009
All Grain 3425
Maple Syrup Mead
5.5 gal 11.65% 0 1.118 1.030
BIAB 3386
Fergus Redmead's maple mead
5 gal 0% 0 1.000 1.000
extract 3256
Mjød
10 L 14.15% 0 1.144 1.036
All Grain 2454
mead1-01
5.5 gal 15.21% 16.66 1.155 1.039
extract 2428
#71 Bochet
11 L 10.89% 0 1.119 1.036
All Grain 2142
Stølen Mjød
10 L 18.17% 0 1.140 1.002
All Grain 1756
Mead, Tej 7-4-16
4.75 gal 19.11% 0 1.164 1.018
extract 1543

Newest Sweet Mead (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Lady Eostré's Mead / CZ: Medovina Paní Ostary
4.7 L 14.75% 0 1.100 0.988
extract 33
4 Gallon
4 gal 10.28% 0 1.104 1.026
All Grain 77
Mead Try
2700 L 3.83% 0 1.039 1.010
All Grain 138
Blueberry Mead
1 gal 12.68% 0 1.129 1.032
extract 226
kelphie
200 L 4.31% 0 1.044 1.011
All Grain 105
Awesome Recipe
1 gal 5.24% 0 1.042 1.002
All Grain 121
Blissful Blueberry Mead
5 gal 14.0372% 0 1.107 1.000
All Grain 251
base mead
20.8 L 4.15% 0 1.042 1.011
All Grain 166
Mead
35 gal 8.07% 0 1.082 1.020
All Grain 196
Hidromel para Carlos Marta
20 L 20.4% 0 1.159 1.003
extract 202

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 106 Sugar honey 2°L
35 85% 10% - 100%
Raw Honey 18 Sugar honey 20°L
38 87% 29% - 100%
Northern Brewer - Wildflower Honey 9 US Sugar honey 2°L
42 85% 46% - 100%
Cane Sugar 7 Sugar sugar 0°L
46 38% 3% - 100%
Blueberry 7 Fruit fruit 0°L
4.95 25% 3% - 50%
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%
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 25 White Labs Wine 0.15 Low 75% 70°F 75°F
Mangrove Jack - Mead M05 17 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Wyeast - Sweet Mead 4184 13 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 8 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 Fining Primary 19% 0% - 100%
Cinnamon stick 6 Spice Secondary 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 Mash 18% 3% - 33%
Lemon peel 2 Flavor Mash 100% 99% - 100%
Vanilla Bean 2 Flavor Secondary 28% 0% - 56%

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