The Great Pumpkin
mead, pumpkin mead
Source: Lee Bussy (BrewerLee@aol.com),
Mead Digest #358, 10/23/94
This is one that has turned out quite well for me in the past.
Some people add traditional pumpkin pie spices to this but I
feel it is a wonderfull mead without any such additions. Darker
honeys such as Mesquite do very well in this recipe.
This does much better as a still mead.
Ingredients: (for 2 gallons)
- 4 lbs Pumpkin meat
- 7 pints Water
- 2-1/4 lb Honey
- 2-1/2 tsp Acid Blend
- 1/4 tsp Tannin
- 1 tsp Yeast nutrient
- 1 Campden tablet (crushed)
- 1 pkg Wine yeast
Wash pumpkin thoroughly before cutting open. Remove seeds and
stringy material. Peel skin. Grind or mash pumpkin into nylon
straining bag. (Note: Extraction may be aided by freezing the
pumpkin overnight to break down the structure of the fruit.)
Keeping all pulp in straining bag, squeeze juice into primary
fermenter, tie top and leave bag in primary fermenter.
Stir in all other ingredients except yeast. Cover and allow to
sit overnight. After 24 hours add yeast. Cover primary.
Stir daily and press pulp lightly to aid extraction.
After 3-5 days (SG should be below 1.040) lightly press juice
from bag and remove bag. Rack off of sediment into glass
secondary and fix airlock.