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Old 11-30-2012, 05:51 PM   #31
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going to try it with fresh pumpkin i plan is to boil with fresh pumpkin in muslin bag then after moving wort to primary move pumpkin with it hoping it will retain a lot of the pumpkin flavor. then in a week or so remove pumpkin and rack in secondary.

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Old 12-03-2012, 04:59 AM   #32
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You could brew it in a pumpkin.

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Old 12-03-2012, 05:44 PM   #33
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Ha ha, I saw that recipe and actually considered it. three things stopped me:

1) fear of infection. I know I could put water and camden in there and get her going.. but would it go deeper into the flesh?

2) How to attach a blow off tube to pumpkin...

3) 6 gallons is a big pumpkin.

Still, though, its on my list.
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Old 12-04-2012, 02:27 AM   #34
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The inside of a pumpkin is pretty close to sterile, other then the pumpkin cells themselves, before you cut into it. So a surface sanitize should be fine.

I really doubt you could seal the top of the pumpkin well enough that a blow off tube would be needed.

6 gallons would be a lot of pumpkin. Maybe a good time to do a smaller scale recipe?

I haven't done it either, but it's also on my list.

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Old 10-07-2013, 07:39 PM   #35
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I have a couple five gallon buckets of cider that have quit bubbling and can be drunk now but since I still have about three gallons from the last bucket in the fridge I'm in no hurry, I am thinking about raking it to a secondary bucket and adding pumpkin, spices, and brown sugar then letting it go a few more weeks. I will use fresh pumpkin and carmalize it in the oven and either use an infuse ball or run it through a cheesecloth when it is done. Does that sound right? Any advise?

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Old 10-07-2013, 07:45 PM   #36
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I read through this thread and see that squash is often used instead of pumpkin, will any kind work? Should I still carmelize it?

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