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Old 11-28-2011, 05:09 PM   #11
Matrix4b
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Nov 2008
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Now that is cool but I like batches of about 5-6 gal for mead. So I just get 3-5 Pumpkin Pie Pumpkins (much smaller and more flavorful, it's what they make pumpkin pies with) then cook it in the oven for 1/2 hr at 350. Scrape the pumpkin out of the skins and put that in a mesh bag in a brew bucket. Then rack from the primary to the secondary onto the pumpkin. Also it is recomended that you put in 1-2 sweet potatoes to enhance the flavor.

From what I understand the jack-o-lantern type of pumpkins don't contribuite much for flavor. I suppose using the Jack-o-lantern as a fermentor would be just simply making sure you have a lot of contact with it and would contribuite to a great mouth feel. I personally wish to have a more controled way of doing it. Less chance of spoilage and I don't have to seal a pumpkin with wax.

Ofcourse I was thinking on doing the pumpkin fermentor for holloween one year. Just set it up so the primary is going while you have trick or treaters. Just imagin a drawn pumpkin face with two airlocks sticking out and bubbling to give it a freaky look. Heh.

Matrix

 
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Old 11-28-2011, 09:18 PM   #12
calicojack
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May 2011
montgomery, al
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Quote:
Originally Posted by Matrix4b View Post
Now that is cool but I like batches of about 5-6 gal for mead. So I just get 3-5 Pumpkin Pie Pumpkins (much smaller and more flavorful, it's what they make pumpkin pies with) then cook it in the oven for 1/2 hr at 350. Scrape the pumpkin out of the skins and put that in a mesh bag in a brew bucket. Then rack from the primary to the secondary onto the pumpkin. Also it is recomended that you put in 1-2 sweet potatoes to enhance the flavor.

From what I understand the jack-o-lantern type of pumpkins don't contribuite much for flavor. I suppose using the Jack-o-lantern as a fermentor would be just simply making sure you have a lot of contact with it and would contribuite to a great mouth feel. I personally wish to have a more controled way of doing it. Less chance of spoilage and I don't have to seal a pumpkin with wax.

Ofcourse I was thinking on doing the pumpkin fermentor for holloween one year. Just set it up so the primary is going while you have trick or treaters. Just imagin a drawn pumpkin face with two airlocks sticking out and bubbling to give it a freaky look. Heh.

Matrix
i actually did it both ways. Both are in secondaries atm. the original idea came from a chap that has been doing it for about 15 years....

 
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Old 11-03-2012, 07:33 PM   #13
STLExpat
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Jan 2012
Lexington Park, Maryland
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Looking to do this today, and my pumpkin has sprung a small leak on the bottom. Think chopping it up, roasting with brown sugar and tossing it in the primary would be a good idea?
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Old 11-04-2012, 12:18 AM   #14
Atek
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May 2010
, South Dakota
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Quote:
Originally Posted by STLExpat
Looking to do this today, and my pumpkin has sprung a small leak on the bottom. Think chopping it up, roasting with brown sugar and tossing it in the primary would be a good idea?
Seal it with wax!!
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Old 08-02-2013, 03:49 AM   #15
BostonianBrewer
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Sep 2012
Boston, MA
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The purée won't be a problem later? Could I just tie it in a muslin bag and stuff it in the fermenter so when I rack it isn't floating everywhere?

 
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Old 08-02-2013, 06:21 PM   #16
huesmann
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Mar 2011
Kensington, MD
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You can't restrain puree.

 
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Old 08-02-2013, 08:47 PM   #17
Matrix4b
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Nov 2008
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Quote:
Originally Posted by huesmann View Post
You can't restrain puree.
If you don't puree in a fine manor you may be able to seperate some of the pulp. Just put it in a mesh bag then take out and strain it out. should be fine. The puree will take up some volume out of it when it settles out though. I have the same problem with very fluffy red raspberries.

Matrix

 
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Old 08-03-2013, 12:50 AM   #18
Lungus
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Jun 2013
Vancouver, B.C.
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I've got a pumpkin cyser going and the pumpkin puree sank to the bottom in a month. I like the idea of the spices and fruit or puree being loose so it has more interaction with the must. Something that worked for me when the pumpkin pulp started blowing out the airlock was to sterilize a long thin instrument( I used a stainless long spoon handle) and with small circular motions create a hole down through the center of the fruit cap and even if it doesn't create a true hole it will create a weak spot where the gas can escape and keep it from blowing the fruit out of the airlock.

 
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Old 08-03-2013, 04:51 AM   #19
BostonianBrewer
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Sep 2012
Boston, MA
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Brewing this tomorrow at work I will keep everyone posted

 
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Old 08-03-2013, 11:09 PM   #20
jonmohno
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Nov 2010
Corn, High Fructose Corn Fortress, IA
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Interested. Im battleing between doing a JAOM or maybe a pumpkin mead for my second mead myself.Not shure how I would want to go about adding the pumpkin-just bake and add to secondary?Or what yeast to keep it sweet. I disagree what alot of others seem tothink about actual pumpkin, it certainly contributes color and some texture/mouthfeel and a bit of flavor-character . Also as far as pumpkin beers I think the better ones are the ones made with it,however there are still some good ones without it and just spiced.

 
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