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Old 10-11-2012, 05:11 PM   #1
TattooedViking9
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Default Pumpkin Pie Spice Mead

1 Cinnamon stick
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3# Clover Honey
1oz raisins
Water to a gallon
Premier Cuvee wine yeast

We'll see how it progresses

10539_3670151524270_1840621051_n.jpg  
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Last edited by TattooedViking9; 10-14-2012 at 01:07 AM. Reason: forgot to include raisins in the recipe
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Old 10-11-2012, 07:11 PM   #2
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Very cool. I love spiced meads. Keep us up to date on this bad boy.

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Old 10-11-2012, 07:33 PM   #3
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Nice, I'm going to have to give this a try. Do you think it matters whether you use a cinnamon stick or ground cinnamon? I have ground cinnamon but no cinnamon sticks.

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Old 10-11-2012, 07:53 PM   #4
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No actual pumpkin? I guess you did call its a pumpkin pie spice mead.

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Old 10-11-2012, 07:53 PM   #5
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Yummy, let us know how it turns out and I may try it. Perfect season for it right now too.

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Old 10-14-2012, 01:12 AM   #6
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Quote:
Originally Posted by porcupine73 View Post
Nice, I'm going to have to give this a try. Do you think it matters whether you use a cinnamon stick or ground cinnamon? I have ground cinnamon but no cinnamon sticks.
I used 1/8 tsp of clove instead of whole clove. I'm not too strict when I first try a batch, as long as I keep very precise records. lol I would HATE to end up with a winner and have no idea how to recreate it.

And also, not sure if you know this or not, but most food stores have cinnamon sticks packaged for sale in a mexican spice section. These are generally half the price of the name brand ones. I'm cheap, what can i say! lol
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Old 10-14-2012, 01:25 AM   #7
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I'm also getting ready to start a 5 gallon batch of Skeeter Pee. Pretty excited about the prospect of an easily sustained supply of beverage.
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#1-Pumpkin Pie Spice Mead #2-Blackberry mead #3-JAOM #4-Tropical Wine #5-Apple Wine
Aging
#1-White Grape/Peach #2-Agave #3-Blackberry/Raspberry #4-Apple/Cherry
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Old 10-15-2012, 09:55 AM   #8
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I have a similar going but added 1 cup of pumpkin pie filling to it. It's only been 3 weeks, but so far it's acting like it should.

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Old 10-15-2012, 07:35 PM   #9
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I did a batch but didn't add pumpkin or spices until I racked to secondary.

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Old 10-16-2012, 02:50 AM   #10
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Quote:
Originally Posted by porcupine73
Do you think it matters whether you use a cinnamon stick or ground cinnamon? I have ground cinnamon but no cinnamon sticks.
Ground cinnamon will have more carbs than the stick. You can see this if you make a strong hot tea of each. The ground cinnamon will be a little glumpy and sweet, while the stick will be fluid and not as sweet. That's merely because the ground herb has more surface area.

By the way, stick cinnamon is awesome in high proof alcohol. An everclear extraction (tincture) of cheap Indian-market bulk packed cinnamon yielded a gorgeous red color and slightly sweet and astringent yumminess. I may try that in a mead...
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