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Old 10-11-2012, 03:59 AM   #31
springmom
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No Campden tablets for me. If anything on this planet can live amidst all that allspice and cinnamon, God bless it. But I doubt it could.

Seriously, everything was sterilized except the pumpkin itself and it had just been carved and scraped. No need for them in my opinion.

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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

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

So far, so good.

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Old 10-11-2012, 01:13 PM   #32
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Thats awesome. Thanks. I am looking forward to trying this recipe!

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Old 10-11-2012, 08:44 PM   #33
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Checked my SG one week after racking and its 1.000. I guess it is fermented out, though I'm surprised, so soon. Added just a touch of apple juice to top it up a hair.

How long did it take you to get it fermented out?

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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

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

So far, so good.

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Old 10-12-2012, 02:19 AM   #34
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Originally Posted by thiessenace View Post
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.
I did not use any sulfites for this recipe. If you are worried about it go ahead and use them. Or, I would highly recommend using a yeast that inhibits growth of wild yeasts, for example Lalvin EC1118, as an alternative to sulfites. Either way, just make sure you get the yeast into the pumpkin quickly so it can get established.



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Checked my SG one week after racking and its 1.000. I guess it is fermented out, though I'm surprised, so soon. Added just a touch of apple juice to top it up a hair.

How long did it take you to get it fermented out?
I didn't take a measurement until ten days in and it was pretty much finished by then. Don't forget to sweeten to taste with honey or brown sugar. Let me know how it turns out.
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Old 10-15-2012, 12:54 AM   #35
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I got only 8 days in my primary pumpkin. I went ahead and did pumpkin wine in one pumpkin and in another pumpkin cider. I grated the flesh of a couple off all sugar pumpkins and added to the primary. Also I taped on cheesecloth over the hole of the pumpkin primary fermenters this time, that is the area to go first as the pumpkin rots.

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Old 10-16-2012, 12:28 AM   #36
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I wonder if you could brush some RealLemon onto the cut surface. Obviously not to let that get into the mead but,
Lemon juice retards oxidation in apples, pears, bananas and avocado... Brush some on after stirring each day... Might be worth a try.
I don't think getting a bit of lemon in it would hurt the flavor and might help. I have done melomars with lemon before.
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Old 10-16-2012, 04:03 AM   #37
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Some people use lemon or orange juice to adjust the acidity of the mead so it is more yeast friendly.

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Old 10-16-2012, 09:26 AM   #38
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Threw together a batch of this tonight, and so did my roommates. Smelled amazing on the stove, can't wait to sip on this this winter. If all goes well I could see this becoming an annual tradition!

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Old 10-16-2012, 04:44 PM   #39
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Hey. Does anyone use acid blend? I am totally new to the game of mead. Just wondering because i heard from the local brewing store that acid blend is required.

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Old 10-17-2012, 09:51 PM   #40
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Cant find a big enough pumpkin?

Using pumpkin as a fermenter sounds fun, but you could easily scale this up adding the pumpkin to your fermenter instead. But yes, putting the mead in the pumpkin sounds funner than putting the pumpkin in the mead.

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