Just cracked open a bottle of pumpkin Pie mead last night. I started mine in Nov 08, bottled in July 09.
Overall a pleasent experience. Taste is good, color is great.
I'll do another batch on a larger scale.
My recipe follows for those interested.
(this was one of my first batches and i didn't own a hydrometer yet so don't have gravity readings)
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Recipe
3 lbs Honey Clover Walmart
1/3 lbs Corn Sugar
5 gr package Lavins D-47
½ tsp bentonite
½ tsp Wine Tannin
1 tsp Yeast nutrient
1 tsp Acid Blend
Water to one Gallon
Process
Heat1/2 gallon water to 160˚ F
Remove from Heat add honey, make sure honey is completely disolved
ADD Tannin, Nutrient, Acid Blend, bentonite
Water bath with ice, to 78˚ to 80˚ F
Add yeast
Pour into fermenter
Shake vigorously to aerate
Add water to one gallon
Put on lid and airlock w/vodka
(Note:about two weeks later)
Racked to secondary, Must has settle out clear
Racked into one gallon jugs using the following flavors:
#1 Pumpkins Pie mix 30 oz Libbeys Brand
Taste test: Extremely sweet not a lot of alcohol taste, maybe the D-47 leaves more sugar
Did not add any fermenter stop OK if secondary fermentation starts. Will rack to tertiary in 2 to 3 weeks