mead, pumpkin mead, fruit, melomel
Source: Jane Beckman (email@example.com),
MLD #30, 10/31/92
I've never tried it with pumpkin, but I've made a lot of meads with canned
fruit as a flavoring agent.
Based on the density of canned pumpkin, I would reduce the fruit amount to
one can, and use pumpkin pie spice, increasing the spice amount to a
tablespoon, to get that real pumpkin pie flavor.
I've been using this recipe as a base for fifteen years, and have gotten
some really interesting meads by adjusting the fruits and the ratio of
ingredients. Although I never had the courage to re-try the one
adaptation that turned the bottles into geysers that all shot their
corks and contents out, within a two-hour period, four months after bottling...
- 2 gallons of water
- 5 lbs honey
- 3 8-oz cans of fruit
- 1 tsp spices
- twist of orange peel
Boil, skimming, for one hour. Strain out the fruit and transfer to the
fermentation container and add the orange peel. Cool overnight, add your
favorite yeast and stopper with your fermentation lock. Ferment approximately
3-4 weeks. (Makes a killer pear mead and cherry melomel.) Both fruit and
spices can be adjusted to taste. The general finish turns out on the dry
side, so if you like really sweet mead, you may also want to increase the
amount of honey.