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.
If you are looking for recipes check out One Week, Crushable, Evidence-Based Session Mead Recipes
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 peoples mistakes and successes. Full scoresheets evaluated by BJCP judges at home brew completions are available for each recipe.
M1A. Dry Traditional
D47 Dry Traditional, 7 % ABV, dry, (Rated 38/50 at 2 months)
M1C. Sweet Traditional
Orange Blossom Traditional, 13.6 % ABV, sweet, (Rated 47/50 at 6 months)
Ontario Cyser, 14% ABV, dry, (Rated 41/50, including Gordon Strong, at 10 months)
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 45/50, at 3 months)
Coffee Maple, 12 % ABV, bone-dry, (Rated 40/50, at 9 months)
Lacto Soured Orange Blossom, 12 % ABV, bone-dry, (Rated 44/50, at 5 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 should include 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.