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Old 10-28-2012, 06:19 PM   #21
Feb 2012
Aurora, IL
Posts: 186
Liked 6 Times on 6 Posts

I did a simple test batch and came out nice and pumpkinny. Had five gallons fermented with nothing added and racked half at 1.02 into a 2.5 gallon carboy on top of a can of Libby's pumpkin with some assorted mulling spices and let it sit for another 2 weeks and it sure turned out pretty darn good for my first stab at it. And it's about as easy as can be.

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Old 10-28-2012, 06:32 PM   #22
Dec 2009
Middle of the Mitten, Michigan
Posts: 807
Liked 33 Times on 31 Posts

I just bottled a pumpkin ale that I have high hopes for.

I dumped 5 gallons of Walmart apple juice on the yeast cake and added a bit more pumpkin pie spice and 1 1/2 lbs corn sugar for og of 1.06. We'll see what happens.
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Old 09-21-2013, 04:07 AM   #23
Feb 2013
Posts: 34
Liked 2 Times on 2 Posts

My first cider was a disaster. Too many spices in primary fermentation. My next attempt, I will start with apple juice and brown suger. After fermentation I will split the batch in two and add mulling spices to one and mulling spices plus pumpkin and lactose to the other.

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Old 12-03-2016, 04:45 PM   #24
Dec 2016
Posts: 1

Okay, so we're in the knuckle busting midst of hand grating a 20# pumpkin (we live on a boat, so appliances are scarce) to see if we can pull this off. I'm planning on simmering the pumpkin in apple juice for about 20 min to help break it down and kill off any wild yeast, then adding enough apple juice to make a 3 gallon batch. I'll be using brown sugar and a Lalvin K1-V1116 yeast, then racking it off the pulp at about a week and adding spices.

We'll see. Any ideas?

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Old 12-04-2016, 05:37 PM   #25
Jan 2012
Raleigh, NC
Posts: 4

Since you're boiling the pumpkin, you might consider adding some peptic enzyme for a clearer final product. But I don't know what impact that might have on the final product.

Best of luck! Please let us know how it turns out.

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