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Old 10-14-2011, 05:33 PM   #1
PaddyMurphy
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Default Pumpkin mead

Okay, I'm thinking of trying a pumpkin mead as soon as I have an empty carboy (which should be soon-ish). All the threads on this topic seem to be old, and I don't want to start resurrecting zombies, so I was thinking about something like this:

  1. Buy Pumpkin
  2. ???
  3. PROFIT!!
More seriously:
Cube and roast the pumpkin flesh (but how much? for how long and at what temperature? I don't know yet. Could use some help on this)

Primary:
Honey: 2-3 lbs per gallon (any recommendations on type of honey?)
Yeast: Lalvin D47
Pectic enzyme (how much? No idea.)

Allow primary to ferment over the cubed roasted pumpkin bits for how long? A month? Until fermentation stops or slows?

Secondary
cinnamon stick
maybe a clove

Any suggestions to help out a newbie?
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Old 10-14-2011, 05:37 PM   #2
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You might want to note that the majority of pumpkin beers do not get their pumpkin flavor from the actual pumpkin. It's more the spices that remind the palate of pumpkin pie. Also quite a few use squash saying it provides more pumpkin flavor than pumpkin itself. Just something to keep in mind. The pumpkin may just give you a vegetable flavor you're not expecting.

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Old 10-14-2011, 06:03 PM   #3
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That's why I was thinking roast the pumpkin. That's supposed to caramelize the flesh and start breaking down the sugars a bit to get more pumpkin flavor out of them.

So for a 1 gallon batch, maybe have a cinnamon stick, a clove, and maybe some ginger in the secondary? Help it get that pumpkin pie taste?

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Old 10-15-2011, 05:10 PM   #4
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Pumpkin Mead

Ingredients:
6 - 7 cans natural canned pumpkin caramelized in oven
2 lb crushed 6 row malt
5 gallons water

13 lbs mild honey
1/2 cup Grade C Maple syrup

Spices:
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp nutmeg
dash ground cloves
1 tsp bitter orange peel

2 vanilla beans made into extract
2 tsp yeast nutrient
2 tsp yeast energizer
2 Lalvin D47

Spread pumpkin onto cookie sheets lined with parchment paper and bake at 350 degrees until browned.

Add bagged 6 row malt and baked pumpkin to water. Heat to 150 - 155 degrees and hold at temp for 30 minutes. Remove grain bag.

Stir in honey, maple syrup and spices at last 5 minutes of mash. Chill to under 100 degrees.

Rehydrate yeast. Add 1 tsp of both yeast nutrient and energizer to rehydrated yeast.

Rack to fermenter and top off with cold water. Aerate. Pitch yeast mixture when the temp reaches 70-75 degrees. Aerate.

24 hours:
Add 1/2 tsp of both yeast nutrient and energizer 24 hours after yeast is pitched.

48 hours:
Add last 1/2 tsp of both yeast nutrient and energizer 48 hours after yeast is pitched.

When fermentation slows transfer to secondary and add vanilla extract. Allow to clear for 2 + months. Bottle and age for a year + when clear and stable.

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Old 10-15-2011, 05:20 PM   #5
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I'd be hesitant to put that much pumpkin in anything. 6-7 29 oz Libbys cans? That's a massive amount. I recently made a pumpkin ale with 2 Libbys cans, and it was too much. As IP mentioned, it provides a strong vegetal flavor that I'm hoping will age out a little. Unless you pasturize it with some sweetness left and serve it still, this is going to really dry out and that pumpkin flavor is just going to stick to your tongue. I doubt very much you will like it. It is a great idea though

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Old 10-15-2011, 05:40 PM   #6
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No Libby's pumpkin. Natural pumpkin. 15 ounce cans.

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Old 10-15-2011, 05:58 PM   #7
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http://www.farmersmarketfoods.com/
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Old 10-17-2011, 04:29 PM   #8
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I will be starting my 3rd pumpkin mead soon. This time a Pumpkin Hazelnut.

I suggest that you use Pumpkin Pie Pumpkins and a yam for flavor, Don't really bother with cutting it up in cubes. Take the pumpkin and cut in half, remove seeds and the stringyness with them. place in a glass dish face down, that is skin side out and a little water in the container less thana 1/2 inch will be fine. Bake at 350 for 30-35 min. Then let cool and scrape into a large nylon bag. Put bad in a brewbucket and rack your mead onto it for a secondary fermentation. In a seperate hops bag place your spices. 1/2 a whole nutmeg, freshly crushed, 2 cinammon sticks and what ever else spices you wish will be fine. Then in 1 month you can take out the pumpkin and spices easily. Don't be supprised if the pumpkin is about 1/2 disolved. That's a good thing.

I follow something similar and when you do it this way you avoid lots of messyness and extra work.

My first pumpkin I peeled and then cubed and put in without roasting, too subtle of a flavor that way.

Happy Mead Making.

Matrix

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Old 10-18-2011, 06:12 AM   #9
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Quote:
Originally Posted by Matrix4b View Post

I suggest that you use Pumpkin Pie Pumpkins and a yam for flavor, Don't really bother with cutting it up in cubes.
I second using sweet potato to add flavor.
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Old 10-19-2011, 04:03 AM   #10
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i'm brewing inside of a pumpkin at the moment. this is the first time i've done this, but i have the help of someone that's been doing it for about 10 years. I used KC-1116. I mixed my must (about a gallon and a half) in a seperate bucket. i used about a quart and a half of honey. Then I added 1 tablespoon of pumpkin pie spice to it. then i poured everything into the pumpkin, put the cap on it, sealed it with wax. Then i used a cork screw to bore into it so i could install an airlock.

in 7-10 days i will transfer into a glass bottle.

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