summersolstice
Well-Known Member
Last March I decided I wanted something for the holidays and pumpkins just aren't available that time of year. Even finding canned pumpkins in March is difficult. Having been raised in the south I knew how similar sweet potato and pumpkin pies taste.
Since I mentioned this mead in another thread I've had a couple of requests for the recipe. It's kinda complicated but now, at almost 5 months old, it's pretty good. I only made two gallons since it was the first time making it. In fact, I've never even heard of anyone making it before.
5 lbs fresh sweet potatoes
4-4.5 lbs alfalfa honey
1.5 cups dark brown sugar
10 oz raisins
1.5 cinnamon sticks
1T blade style mace
5 green cardamom beans
6 cloves
1T fresh grated ginger
71B1122 yeast
OG 1.071 before adding sweet potatoes
Steam sweet potatoes and mash. Place in straining bag along with the spices and the raisins. Pitch yeast. There'll be many suspended solids, even with the straining bag.
rack in 3 weeks and top with dark rum (no more than a pint for this amount). The mead will ferment to dryness at this point.
After another month rack onto 8 oz alfalfa honey and 4 oz apple juice concentrate. Add two campden tablets or 1/8 t (teaspoon) k-meta and 1/2 t of potassium sorbate.
Wait another couple of weeks and bottle when clear. It provided me with 5 750ml and 3 375ml bottles.
This is a medium sweet mead that tastes just like sweet potato/pumpkin pie and should accompany a holiday dinner very nicely.
Since I mentioned this mead in another thread I've had a couple of requests for the recipe. It's kinda complicated but now, at almost 5 months old, it's pretty good. I only made two gallons since it was the first time making it. In fact, I've never even heard of anyone making it before.
5 lbs fresh sweet potatoes
4-4.5 lbs alfalfa honey
1.5 cups dark brown sugar
10 oz raisins
1.5 cinnamon sticks
1T blade style mace
5 green cardamom beans
6 cloves
1T fresh grated ginger
71B1122 yeast
OG 1.071 before adding sweet potatoes
Steam sweet potatoes and mash. Place in straining bag along with the spices and the raisins. Pitch yeast. There'll be many suspended solids, even with the straining bag.
rack in 3 weeks and top with dark rum (no more than a pint for this amount). The mead will ferment to dryness at this point.
After another month rack onto 8 oz alfalfa honey and 4 oz apple juice concentrate. Add two campden tablets or 1/8 t (teaspoon) k-meta and 1/2 t of potassium sorbate.
Wait another couple of weeks and bottle when clear. It provided me with 5 750ml and 3 375ml bottles.
This is a medium sweet mead that tastes just like sweet potato/pumpkin pie and should accompany a holiday dinner very nicely.