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Old 09-03-2008, 04:41 PM   #1
BigKahuna
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Default Pumpkin Pie Mead?

So me and claphamsa and Timber were talking in Chat last night, and decided to do a Pumpkin Pie Mead.
We are thinking of something with an extreme pumpkin flavor and aroma and medium sweet. We are clear out of the running for October or November of this year, but Next Year we will have some pretty great wine to drink. With the way this is looking, I'm thinking this may be pretty sparky warmed up a bit and toped with some whip cream!

Here is what I'm thinking (like always it's per gallon)
3# Clover Honey (Costco?)
16 oz canned Pumpkin.
1/4 tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Ginger
about 1/2 of a smashed clove
Premiere Cuve Yeast. (thinking of using Wyeast Sweet mead yeast)

This will ferment out dry, it will need stabilized and back sweetened with 1/2# of additional honey.
EVERYTHING gets fermented! After 4 weeks in Primary, Rack to secondary, and top off with some more honey and water. Rack every time lees become solid and more than 1/4"
Bottle next summer, and enjoy next fall.

I will put this together this weekend, and post a picture or 2!

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Reason: Updatign yeast Info.
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Old 09-03-2008, 04:52 PM   #2
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Wow, I would freaking love this! A friend and I made some pumpkin pie cocktails last fall, never thought about making my own homebrew that way!

Apple pie seems like an obvious one, but this is unique. I hope a lot of the pumpkin flavor sticks with it, I am curious how the fermentation will affect the pie filling.

If this goes well, I would love to do a fresh pumpkin pie mead in a month or two when I start getting the jack-o-laterns ready!

*Edit per your instructions I am racking all of my brews this afternoon to help with clearing.

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Old 09-03-2008, 04:53 PM   #3
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16 oz can of Pumpkin pie filling.
The pumpkin pie filling is usually pre-spiced. Wouldn't you rather use canned pumpkin and spice yourself? Otherwise it looks very tasty.
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Old 09-03-2008, 05:08 PM   #4
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The pumpkin pie filling is usually pre-spiced. Wouldn't you rather use canned pumpkin and spice yourself? Otherwise it looks very tasty.
Good Detail Catch! YES, Unspiced canned Pumpkin is what I intend to use. Sorry.
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Old 09-03-2008, 05:39 PM   #5
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The pumpkin pie filling is usually pre-spiced. Wouldn't you rather use canned pumpkin and spice yourself? Otherwise it looks very tasty.
not always prespiced.... just make sure you get what you are looking for
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Old 09-03-2008, 05:41 PM   #6
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Im gonna go about this a little different. Im gonna get a couple one gallon fermenters. (to experiment with meade!) and I already have a 5 gallon batch cooking, so in about a month I will crack it into 6ths (leave space for fruit) I will do one of pumpkin and one of spiced pumpkin! just to compare

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Old 09-03-2008, 05:45 PM   #7
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Quote:
Originally Posted by BigKahuna View Post
Here is what I'm thinking (like always it's per gallon)
3# Clover Honey (Costco?)
16 oz canned Pumpkin.
1/4 tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Ginger
about 1/2 of a smashed clove
Premiere Cuve Yeast. (thinking of using Wyeast Sweet mead yeast)

This will ferment out dry, it will need stabilized and back sweetened with 1/2# of additional honey.
EVERYTHING gets fermented! After 4 weeks in Primary, Rack to secondary, and top off with some more honey and water. Rack every time lees become solid and more than 1/4"
Bottle next summer, and enjoy next fall.

I will put this together this weekend, and post a picture or 2!
Hey BigK - Your recipe sounds good! Did you see the Sweet Potato Pie mead in the recipes section? I made this exactly like a pumpkin pie mead, using the same spices. I began it in March so I'd have it ready for the holidays and pumpkin wasn't available at that time. The pumpkin pie flavor is spot on and the OG was good for a quicker mead, though I don't know how much the sweet potato added to the OG. - good luck!

5 lbs fresh sweet potatoes
4-4.5 lbs alfalfa honey
1.5 cups dark brown sugar
10 oz raisins
1.5 cinnamon sticks
1T blade style mace
5 green cardamom beans
6 cloves
1T fresh grated ginger
71B1122 yeast

OG 1.071 before adding sweet potatoes
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Old 09-03-2008, 07:03 PM   #8
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I had not seen that, as this isn't really something that I normally would care about. claphamsa was just going on about it in Chat, and it peaked my curiosity.
What do you think the raisins bring to the party?

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Old 09-03-2008, 07:04 PM   #9
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ohh man, wish this was out in like May lol

going to try this once one of my carboys are clear

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Old 09-03-2008, 08:02 PM   #10
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What do you think the raisins bring to the party?
I use raisins or grape concentrate in almost all my wines and meads. They add quite a bit in terms of body and mouthfeel. Plain old Sun-Maid raisins work well but dried Zante Currants are the best. Raisins are made with Thompson Seedless grapes, the same types of grapes commonly used to blend white jug wines. Zante Currants, which are actually Black Corinth grapes, are also sold fresh as "Champagne Grapes" and are much closer to the V. vinifera grapes that are used in the classic wines of Europe and the West Coast.
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