PaddyMurphy
Well-Known Member
Okay, I'm thinking of trying a pumpkin mead as soon as I have an empty carboy (which should be soon-ish). All the threads on this topic seem to be old, and I don't want to start resurrecting zombies, so I was thinking about something like this:
Cube and roast the pumpkin flesh (but how much? for how long and at what temperature? I don't know yet. Could use some help on this)
Primary:
Honey: 2-3 lbs per gallon (any recommendations on type of honey?)
Yeast: Lalvin D47
Pectic enzyme (how much? No idea.)
Allow primary to ferment over the cubed roasted pumpkin bits for how long? A month? Until fermentation stops or slows?
Secondary
cinnamon stick
maybe a clove
Any suggestions to help out a newbie?
- Buy Pumpkin
- ???
- PROFIT!!
Cube and roast the pumpkin flesh (but how much? for how long and at what temperature? I don't know yet. Could use some help on this)
Primary:
Honey: 2-3 lbs per gallon (any recommendations on type of honey?)
Yeast: Lalvin D47
Pectic enzyme (how much? No idea.)
Allow primary to ferment over the cubed roasted pumpkin bits for how long? A month? Until fermentation stops or slows?
Secondary
cinnamon stick
maybe a clove
Any suggestions to help out a newbie?