Evaluated Recipes

Below find recipes evaluated by BJCP judges. These are by no means the recommendations on recipes but a data point of detailed processes and evaluations. At the end of each recipe, insights are offered into what went wrong (if anything) and what would be done again or differently next time. We hope you learn from others mistakes and successes. Full score sheets evaluated by BJCP judges at homebrew completions are available for each recipe.

M1A. Dry Traditional

Oaked Golden Traditional, 6.5 % ABV, bone-dry, (Rated 38/50 at 2 months)

M2A: Cyser

Ontario Cyser, 14% ABV, dry, (Rated 41/50, including Gordon Strong, at 10 months)

M2B: Pyment

Maxed Sack Concord, 18 % ABV, dry, (Rated 40/50 at 7 months)

M2C. Berry Mead

Current Berry, 14.5 % ABV, dry, (Rated 39/50 at 5 months)

Triple Berry, 14.5 % ABV, semi-sweet, (Rated 44/50, at 9 months)

M3A: Fruit and Spice Mead

Basil With A Hint Of Lemon, 7.5% ABV, bone-dry, (Rated 40-45/50, at 3 months)

M4C. Experimental

Coffee Maple, 12 % ABV, bone-dry, (Rated 36-40/50, at 9 months)

Submit a recipe:

Have a BJCP judge evaluated recipe that scored in the 40s? Publish your story, procedure, pictures and recipe on experimeads to share your love of mead. Procedures must be very detailed with water profiles, nutrients, aeration, degassing (basically every time you touched the mead), stabilizing techniques, age at evaluation, etc. The recipes must be evaluated by at least one BJCP mead judge at a home competition.