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Old 09-14-2007, 04:08 PM   #1
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Default Pumpkin Mead

I am looking to make a mead that tastes like pumpkin pie. My wife is a big fan of pumpkin pie and I have yet to find something that I HB that she likes. This might do the trick. If any one has a recipe or some suggestions please help. I am looking to use it for Halloween or thanks giving. Next year. Or a sweet mead that could be used this year.

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Old 09-15-2007, 10:25 PM   #2
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I don't know about pumpkin, but you could probably get the spice flavor going pretty well. Sorry, I don't have a recipe. Try Got mead . com

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Old 09-17-2007, 02:53 AM   #3
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If you know a traditional receipe add about 10 to 15 lbs of fresh cubed pumpkin, 1 Cinnamon stick and 2 Cloves. This would need to be in the primary for about 2 months before racking to a secondary so I would suggest using Lalvin D47 yeast also.

If you don't have a traditional receipe I can get you a very simple one.

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Old 09-20-2007, 10:18 PM   #4
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Yer not gonna get a drinkable mead in 30 days with complex flavors like pumpkin and spice...by thanksgiving you could have a semi-cloudly mead that might have a bit of hot alcohol bite to it.

mead is a lot like wine...it really has to age and mellow to truly peak.

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Old 09-20-2007, 11:32 PM   #5
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I just tasted a month old mead and he's right, no way. It's jet fuel for a few months. 30 days is about where I'd rack it onto the flavoring agents.

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Old 09-20-2007, 11:40 PM   #6
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I would say, skip the pumpkin and just go with pumpkin pie spices. It will be a pumpkin pie spice mead.

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Old 09-21-2007, 08:53 PM   #7
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Hey I think the NEXT YEAR part got overlooked. Sorry but just adding the spices will not give the flavor I believe is being looked for here. Pumpkin is used in a few brews and several have been used to make mead. They server a great pumpkin beer at our Ren Fest in Kansas City, Stout by retains a hint of the pumpkin. Use the pumpkin and spices and you will get a good pumpkin nose and good hints of the flavor.

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Old 09-23-2007, 02:43 AM   #8
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if you were to start with a good traditional mead/basic recipe, say 3#honey/gallon, in primary, then rack onto 2-3#/gallon of oven roasted pumpkin....the roasting will bring out the sweetness of the pumpkin by caramelizing some of the sugars. After a few months on the pumpkin, add some pumpkin pie spice, but not the ground stuff. Try to avoid racking until the pumpkin flavor is well established. Don't forget to add peptic enzyme when you add the pumpkin, but don't be surprized if it doesn't clear completely since the pumpkin was roasted.

It should be lovely by next year!

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