imaguitargod
Well-Known Member
I want to make a Maple Pumpkin Mead and was thinking about renting a apple press, sticking pumpkins in it, pressing the juice out and using that as a base for some of the fermentables. My questions are as follows:
a) Has anyone done this?
b) Think 20 pounds of pie pumpkins would net me enough juice (say a gallon)
c) I have a juicer at home I could just run pumpkins though...think I should use that instead of a press?
7) Should I roast the pumpkins then press them? Should I leave the skins on?
d) Or should I just put some pumpkin puree in the fermentor and be done with it?
a) Has anyone done this?
b) Think 20 pounds of pie pumpkins would net me enough juice (say a gallon)
c) I have a juicer at home I could just run pumpkins though...think I should use that instead of a press?
7) Should I roast the pumpkins then press them? Should I leave the skins on?
d) Or should I just put some pumpkin puree in the fermentor and be done with it?