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Spiced Hard Apple Cider
Easy beginner hard cider made from preservative-free apple juice (citric acid is fine), sweetened with brown sugar, steeped with cinnamon, cloves and raisins, then fermented dry with champagne yeast. Perfect for fall and winter. Secondary and bottling durations not specified in source, estimated; final gravity check added for safety. Source: Grow Forage Cook Ferment, Homemade Hard Cider
Simple Perry
A simple traditional perry made from fermented pear juice, adjusted with cane sugar and tartaric acid and rested over winter to encourage malolactic softening. Depending on juice gravity it can be a strong traditional perry or a lighter, cider-like one. (durations not specified in source, estimated) Source: https://homebrewersassociation.org/homebrew-recipe/perry-recipe-of-the-week-simple-perry/
Oaked Orange Blossom Show Mead
A simple traditional show mead made with raw, unheated orange blossom honey, staggered nutrient additions and Lalvin 71B-1122, finished with a short rest on oak cubes for a light vanilla note. Nutrient doses converted from 1 tsp per addition to grams; oak amount, sugar break timing and all durations not specified in source, estimated from the author's reported 7 to 8 week turnaround. Final gravity check added for safety, not in original source. Source: https://www.reddit.com/r/Homebrewing/comments/kp3mb/comment/c2vv9p3/
Castle Bochet Mead
Traditional high gravity bochet (burnt) mead made by caramelizing the honey before fermentation, giving a deep copper color and a toffee-like, sherry-style character. Source: https://homebrewersassociation.org/homebrew-recipe/castle-bochet-mead/ (primary, secondary and bottling durations are not given precisely in the source, estimated here from typical high gravity mead practice)
Grape Mead (Pyment)
Quick, fast-clearing grape mead (pyment) made with Welch's grape juice and honey, backsweetened and stabilized after primary. Closest available type is Grape Wine (pyment itself is not one of the 8 listed types). Yeast dose not specified in source, standard 5g packet assumed. Buckwheat honey's exact role is disputed in the source discussion (nutrient boost vs flavor), kept here as a small flavor addition. Backsweetened to a sweet finish by default; for a lighter, semi-sweet result use 4oz honey instead of 6oz at the backsweetening step. Source reports the mead was ready to drink in about 5 weeks. Source: https://www.homebrewtalk.com (Joe's Grape Mead / Pyment / Melomel thread)
Bray's One Month Mead (BOMM)
Fast-fermenting dry traditional mead using Wyeast 1388 and a staggered DAP/Fermaid K nutrient protocol, drinkable in about a month. Original gravity about 1.099 sg (~23 brix), finishing dry near 1.000 sg (~0 brix). Primary/secondary/bottling day counts are not specified in source, estimated. Source: https://denardbrewing.com/blog/post/brays-one-month-mead/
Ancient Orange Mead
A traditional 1-gallon "kitchen sink" style orange spiced mead adapted from Joe Mattioli, fermented on Fleischmann's bread yeast with no racking until it fully clears. Fermentation and bottling durations not explicitly stated in source beyond "about two months to clear", estimated. https://homebrewtalk.com/threads/joes-ancient-orange-mead.49106/
Blackberry Orange Blossom Melomel
A sweet, still blackberry and orange blossom honey melomel adapted from a public homebrew recipe. Target OG 1.128 sg (about 30 brix), target FG 1.010 to 1.020 sg (about 2.5 to 5 brix). Fermentation and bottling durations not specified in source, estimated. Source: https://wiki.meadtools.com/en/recipes/melomels/0002
