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Old 06-27-2009, 10:37 PM   #1
KevinJ
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Jun 2009
Central Fl
Posts: 53


This stuff was great. I used less water though. I think i used 3 quarts waters instead of 4.

Kevin

INGREDIENTS
* 1½ lbs. Puréed Pumpkin (either home-made or canned, but don't use "Pumpkin Pie Filling")
* Approximately 4 qts. Water
* 2 cups Brown Sugar
* ¼ cup Raisins, chopped
* 9 inches Cinammon Stick, cut into 1-inch pieces
* 4 or 5 Cloves
* 1 oz. Grated Ginger
* 1/8 tsp. Ale Yeast grains
* ¼ cup Lukewarm Water



Simmer two quarts of water, the pumpkin purée, sugar, raisins, cinammon, cloves, and ginger for about half an hour.

Take it off the heat, and let it cool off covered for about thirty minutes. Then strain the mixture into a carboy and add another one or two quarts of water.

Prepare the yeast in the ¼ cup of lukewarm water, then add it to the carboy. Mix thoroughly, then bottle immediately.

Store in a temperature stable place, and check its carbonation after two days. Refrigerate it immediately once it is "fizzy" enough.



 
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Old 06-29-2009, 05:08 AM   #2
bkov
Registered User
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Jul 2008
jersey
Posts: 974
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so this is for a gallon batch?



 
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Old 06-29-2009, 11:51 AM   #3
KevinJ
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Jun 2009
Central Fl
Posts: 53

Approximately. You could adjust to taste or double the recipe as needed. The big can of pumpkin was only a little more than what the recipe calls for so I just added the whole can. I did not want to just throw out the unused portion.

Kevin

 
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Old 06-29-2009, 05:27 PM   #4
LCE
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Feb 2009
Posts: 39
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Thanks for posting this KevinJ,
It definitely sounds interesting so I guess I'm going to have to make some

 
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Old 06-29-2009, 05:54 PM   #5
Bokonon
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Mar 2007
Tri-Cities, WA
Posts: 1,280
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Curious what the point of using the carboy is. Just a place to let the sediment drop out before bottling?

 
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Old 06-30-2009, 01:07 AM   #6
KevinJ
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Jun 2009
Central Fl
Posts: 53

I stole the recipe/directions from online. I did not use a carboy. I used just a bottling bucket. In FL it normally only take about 26 hours to fully carbonate.

Kevin

 
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Old 06-30-2009, 01:16 AM   #7
Bokonon
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Mar 2007
Tri-Cities, WA
Posts: 1,280
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Quote:
Originally Posted by KevinJ View Post
I stole the recipe/directions from online. I did not use a carboy. I used just a bottling bucket. In FL it normally only take about 26 hours to fully carbonate.
Ahhh ok. I've been planning on trying to make some sodas and this sounds pretty good. I think I'd end up either sticking it in a keg or into bottles and force carbonating with a carbonator cap.

 
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Old 08-03-2009, 08:05 PM   #8
xalu
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Jul 2009
Brockport
Posts: 21

Just wanted to say thanks for the recipe. I went ahead and made it as instructed except instead of carbonating it I bought seltzer at the store (I needed the bottles anyway).

In case anyone is wondering how to do it with seltzer, what I did was after straining the pumkin out of the liquid I put the 2 quarts back into the pot and boiled it down to 1 quart of liquid. That way when I want some I can pour a .25 cup of pumpkin syrup into a .75 cup of seltzer.

Was very delicious by the way. I don't even like pumpkins too much... defiantly going to be making more this autumn


Boiling 2 quarts

Boiling down to 1 quart

1/4 cup of pumkin "syrup" poured into 3/4 cups of seltzer
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Old 02-01-2012, 10:20 PM   #9
KevinJ
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Jun 2009
Central Fl
Posts: 53

Quote:
Originally Posted by xalu
Just wanted to say thanks for the recipe. I went ahead and made it as instructed except instead of carbonating it I bought seltzer at the store (I needed the bottles anyway).

In case anyone is wondering how to do it with seltzer, what I did was after straining the pumkin out of the liquid I put the 2 quarts back into the pot and boiled it down to 1 quart of liquid. That way when I want some I can pour a .25 cup of pumpkin syrup into a .75 cup of seltzer.

Was very delicious by the way. I don't even like pumpkins too much... defiantly going to be making more this autumn

Boiling 2 quarts

Boiling down to 1 quart

1/4 cup of pumkin "syrup" poured into 3/4 cups of seltzer
Interesting. I'm glad you liked it. I may try making it into a wine at a later day.

Kevin

 
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Old 02-01-2012, 11:30 PM   #10
VeeEight292
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Jan 2012
Denver, Colorado
Posts: 15
Liked 1 Times on 1 Posts


I would be worried of floaters and settlement from the spices.



 
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