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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Fermenting in the pumpkin
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Old 08-04-2014, 12:20 AM   #31
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It's one week shy of 6 months on the cinnamon and vanilla, but close enough.

The nose is of strong cinnamon and vanilla. Tasting, there is a distinct cinnamon pumpkin flavor and just the slightest hint of vanilla. Perfect amount of sweetness. In all, it's what I was going for -a spiced pumpkin mead - but at under a year old, I feel she's still a bit young. My previous pumpkin mead started getting REALLY good at 18 months.

Having now done this experiment, I think it would be better if I had roasted the pumpkin first. These being just raw non-pie pumpkins, it's good, and will certainly improve with age, but I like the roasty flavors much more which can't be achieved through this type of fermenting. This is more for people who love pumpkin in any capacity and less for the PIE lovers.

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