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
M1C. Sweet Traditional
Orange Blossom Traditional, 13.6 % ABV, sweet, (Rated 47/50 at 6 months)
M2C. Berry Mead
M3A: Fruit and Spice Mead
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.