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Old 09-09-2009, 12:25 AM   #1
scottpdx13
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Jul 2009
portland
Posts: 2


I had an idea earlier. Since spiced apple cider and pumpkin pie use the same spices could you make a hard apple cider with a slight pumpkin flavor. I've been adding cinnamon sticks, cloves and ginger powder to my batches of apple cider for a while. Maybe add a little pumkin extract when I bottle. I was just wondering if any one has done anything like this before. I think it might be tasty on a cold winter day. Thanks.

 
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Old 09-25-2009, 06:46 AM   #2
nickmpower
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Nov 2008
Posts: 125

i am interested in this as well

 
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Old 09-25-2009, 01:11 PM   #3
jcobbs
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Jun 2009
Alabama
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Sounds delicious--I'm getting ready to make a holiday cider. Where do you find pumpkin extract?
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Old 09-25-2009, 03:52 PM   #4
Emerald
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Sep 2009
Michigan
Posts: 237
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Wow, it must be that this season brings out the Pumpkin in everyone as the hubby and I were discussing making a pumpkin/apple wine! I was thinking that the little squash called "Sweet Dumpling" would be good too along with a pie pumpkin- But I was thinking more along the lines of making the "must" (total of about 3 1/2 gallons)with the squash, pumpkin and cinnamon sticks, a couple of cloves, some honey (or brown sugar)and letting that ferment for about a week in a ferment bucket and then racking it off the pulps into the 5 gallon carboy, then filling the other 2 gallons worth with either apple juice or apple cider(If I can find one around here that isn't full of perservatives! ) and letting it finish up.
I do know that you have to add Pectic acid(?) to help with the clearing, but does anyone know whether or not to cook the pumpkin/squash to bring out the sugar? Maybe even oven roasting it to bring up the caramelized flavor? or should it just be done with the raw grated pumpkin/squash?
And instead of adding yeast nutrient, maybe adding a nice box of raisins?
So many questions for a newb to brewing.

 
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Old 09-27-2009, 06:19 PM   #5
gnomepants
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Jul 2009
columbus indiana
Posts: 14

So I just started 5 gallons of this today- here's what I did-
Roast on pumpkin about 20lb when mushy remove skin, smoosh up.
add 1 #10 can libby pumpkin (canned pumpkin is aged for 1 year to give it that gorgeous orange color and depth of flavor which fresh cannot match)
2 gallons uv past. local cider
2 cans apple juice concentrate
4 lbs brown sugar
2 tblspn pumpkin pie spice
1 packet safale 4

this was all stuff on hand so we'll see how it turns out!

 
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Old 09-27-2009, 08:30 PM   #6
FireNightFly
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Aug 2009
Ohio
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Lets us know how it goes, Im interested in this as well.
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Old 09-27-2009, 08:35 PM   #7
gnomepants
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Jul 2009
columbus indiana
Posts: 14

i hope it will be delicious but it could go either way

 
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Old 11-16-2010, 11:52 PM   #8
acidbath
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Nov 2010
wheaton, il
Posts: 11

Sorry for the thread resurrection, but I'm wondering if this worked?

I recently watched the YouTube video Summit Brewing posted on brewing their new Imperial Pumpkin Stout, and they said they would toss pumpkin into the mix and yeast would eat the pieces in their entirety. My question now is, will this work in cider? If that's the way it goes, I'm sure it would, but I'm more curious if it'll end up tasting any good.

Any input?

 
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Old 11-18-2010, 01:40 AM   #9
acidbath
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Nov 2010
wheaton, il
Posts: 11

No bites on this, huh? I'm going to give it a shot and revive this thread one last time in a few weeks.

 
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Old 03-04-2011, 05:10 PM   #10
governorkc
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Aug 2009
Milwaukee, WI
Posts: 63
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gnomepants how did this end up?

 
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