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Old 09-30-2012, 04:02 AM   #11
springmom
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I got this started this evening. It's going to be interesting to do, and it cracks me up to use a pumpkin as my primary :-). One big question...that is one HONKING big load of spices!!!!! I had to breathe through my tee shirt while keeping an eye on it as it boiled!!! Has anyone made this with whole spices? It might be a little less, um, hazardous to breathe around :-). How strong is the spice flavor in the end with the ground spice mix?

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Old 09-30-2012, 04:49 PM   #12
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Quote:
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I got this started this evening. Ty's going to be interesting to do, and it cracks me up to use a pumpkin as my primary :-). One big question...that is one HONKING big load of spices!!!!! I had to breathe through my tee shirt while keeping an eye on it as it boiled!!! Has anyone made this with whole spices? It might be a little less, um, hazardous to breathe around :-). How strong is the spice flavor in the end with the ground spice mix?
Spices can be more or less strong depending on their freshness. My nutmeg was whole nutmegs that I ground up. The others were powdered from the store. This amount of spices tasted just fine - not too strong. However, the spices are definitely something you could adjust. If you're concerned about it, perhaps you could use less.
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Old 10-01-2012, 02:16 AM   #13
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It smells absolutely awesome! And today my house smells like I'd been baking spice cookies :-). Not to complain! I'm looking forward to seeing how it turns out. I have friends already clamoring for the recipe and I'm only one day in :-)

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In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

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Old 10-01-2012, 02:44 PM   #14
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It smells absolutely awesome! And today my house smells like I'd been baking spice cookies :-). Not to complain! I'm looking forward to seeing how it turns out. I have friends already clamoring for the recipe and I'm only one day in :-)
I should also note that if it ferments dry, the spices could taste overpowering. Be sure to sweeten to taste. I hope it turns out as awesome as it smells!
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Old 10-02-2012, 07:58 PM   #15
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Guess I'm stopping and getting a pumpkin on the way home...this is awesome

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Old 10-02-2012, 11:54 PM   #16
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Are the following by weight or volume?

1 oz fresh ground nutmeg
1 oz allspice
0.5 oz cinnamon

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Old 10-03-2012, 12:05 AM   #17
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Quote:
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Are the following by weight or volume?

1 oz fresh ground nutmeg
1 oz allspice
0.5 oz cinnamon
Dry ingredients are *always* measured by weight.
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In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

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Old 10-03-2012, 02:30 AM   #18
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Dry ingredients are *always* measured by weight.
Thank you very much. I am used to teaspoon of this or tablespoon of that.
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Old 10-03-2012, 03:23 AM   #19
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Right. Let me rephrase... If it says oz. for a dry ingredient that means by weight. A pound of pinto beans is, well, a pound, not 2cups. Sorry for my muddling of the question :-)

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In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

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Old 10-04-2012, 12:31 AM   #20
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I picked up a pumpkin to get this started. While preparing this I got thinking that you could make pumpkin wine, like this one http://winemaking.jackkeller.net/reques53.asp in a pumpkin or a one gallon cider recipe in a pumpkin. You could go on and on.
I need more pumpkins!

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