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Old 10-05-2012, 01:34 AM   #21
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The mead had to go into the secondary today, due to encroaching fuzziness on the cut (had no real lemon to try my thought of treating it). I was only able to recover about 3 quarts of the gallon so in a moment of inspiration (?) added apple juice to the mix. Hey, it's harvest mead now, maybe...at any rate, it's now in secondary. I do think it's going to be special!

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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 10-05-2012, 03:16 AM   #22
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Would rinsing off the inside of the pumpkin with 151 do anything to prevent mold? Anyone have any pictures of this?

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Old 10-05-2012, 04:01 PM   #23
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Hm. I don't know how the alcohol would affect the newborn yeast...Yooper? Calling all yeast experts...!

As for pix, ew. Just patches of fuzzy grey mold starting up on the cut surface. Nothing growing inside the pumpkin that I could see. I postulated using real lemon then didn't have any at the moment I needed it :facepalm:

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Old 10-06-2012, 03:22 PM   #24
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Originally Posted by rideincircles View Post
Would rinsing off the inside of the pumpkin with 151 do anything to prevent mold? Anyone have any pictures of this?
I believe the 151 would sterilize the pumpkin at first, but would evaporate shortly after being applied to the pumpkin. The citric acid (lemon juice) idea isn't bad. When I do this again, I'm gonna give that a go.
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Old 10-10-2012, 03:28 AM   #25
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My pumpkin pie mead seems to have sort of slowed to a stop in the carboy and it's way too soon for it to be fermented out. Suggestions?

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Old 10-10-2012, 04:18 AM   #26
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Why do you think it has stopped? Also what yeast did you use, some are quicker than others

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Old 10-10-2012, 04:35 AM   #27
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Quote:
Originally Posted by Goofynewfie
Why do you think it has stopped? Also what yeast did you use, some are quicker than others
Its airlock is just sitting there. The other wines I've bottled have obvious pressure in the locks; this one, not so much. It's within two weeks of them being racked the first time, so it shouldn't be quite so lackadaisical, I wouldn't think.

I used Montrachet...not quite a full packet, as I'd used one fifth of it on my blueberry wine (which is happily humming along in the same closer so it's not the yeast itself I don't think.) can I add yeast nutrient at this point or would that be useless?
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Old 10-10-2012, 04:50 AM   #28
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Quote:
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...This was an experiment that turned out well. One of my co-workers heard me talking about making a pumpkin pie mead for Thanksgiving, and sarcastically said I should make it in a pumpkin, so I did...
That's totally insane... I love it.

I had to talk to myself very sternly so as to not make a hot dog flavored ale recently. I tend to take such sarcastic comments as a challenge.



Airlock activity isn't necessarily indicative of yeast activity. It's fairly easy to end up with a brew that has a slight leak in the cap or bottle where the pressure is escaping. I'd suggest taking gravity readings a couple days apart. If it isn't dropping much then pitching some yeast energizer and/or nutrient may be in order.

That would be rather unusual though, I would have expected a fair amount of nutrient laden material to have ended up in the brew from the pumpkin.
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Old 10-10-2012, 02:55 PM   #29
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Good idea. Thanks.

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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 10-11-2012, 03:44 AM   #30
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Hey. I am totally going to try this! It is such a awesome ide! Just one question. Did you use cambden tablets when you added the must into the pumpkin? Or did you add it to the must 1-2 days earlier then add to the pumpkin.

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