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Old 09-19-2013, 03:35 AM   #91
Leadgolem
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Jul 2012
Denver, Colorado
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Quote:
Originally Posted by jtd_419 View Post
I keep seeing the jars popping up at stores but I haven't tried it yet..... something about labeling it moonshine and selling it at Walmart just seems wrong to me
I thought it was funny. One of the slightly ridiculous things you do just out of curiosity, like trying sassafras extract or canned quail eggs.


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Old 09-19-2013, 03:39 AM   #92
jtd_419
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Aug 2012
Pomeroy, Washington
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Don't get me wrong. .... I'm sure I'll still end up trying it



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Old 09-20-2013, 03:01 PM   #93
833R
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Oct 2010
Vancouver, Vancouver BC
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Pumpkins are ready where I am. yesterday I drove by a patch and thought what can I use these for. Can't lie, I got a bit excited when I saw this. Fermenting in a pumpkin.

 
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Old 09-22-2013, 06:10 PM   #94
jtd_419
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Aug 2012
Pomeroy, Washington
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Just a little update on the lemon juice idea ..... it works too well, I tried it and the pumpkin started getting soft before there were any signs of decay. I could have lost the whole thing if I had waited a few more days before I checked it and noticed that the lid had shrunk

 
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Old 09-30-2013, 05:44 AM   #95
Leadgolem
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Jul 2012
Denver, Colorado
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I had to move my mead from the pumpkin to regular fermenting bucket today. The bottom of it was all soft, and some liquid was on the counter under it. I'm going to give it a couple weeks, then check on it. I hope it isn't infected with anything, though I think that's likely at this point.
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Old 10-05-2013, 09:00 PM   #96
springmom
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Sep 2012
Spring, Texas
Posts: 182
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Last year's attempt didn't work out well. Something nasty, green, and disagreeable grew in it at some point (ew). This year I'm going to do a few things differently: using a whole nutmeg, cinnamon chips, and whole allspice. That way, when I rack it, I won't have so much free floating spice material (I think that was the core of my icky growth...looked like it). And I will coarse-filter it, at minimum, if needed after adding clearing agents. Here's hoping its ready to try at Christmas :-)
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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

 
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Old 10-13-2013, 02:12 AM   #97
Oniontears
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Sep 2013
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Has anyone tried making this into a sparkling mead?

 
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Old 10-16-2013, 10:32 AM   #98
Tritonal
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Sep 2012
Saint clair shores, MI
Posts: 75
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I plan on starting this next week or the week after just in time for Halloween. I just haven't decided on the exact recipe yet. I plan on doing 2 pumpkins and use the as decorations for Halloween. I also think I'll boil all the ingredients cool then transfer to the pumpkin. Possibly add more clove to the secondary

 
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Old 10-31-2013, 03:14 AM   #99
On-target
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Nov 2012
Buffalo, New York
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I started mine yesterday. 5lbs of orange blossom in just under 2 gallons. I've been waiting for almost a year to try this.

 
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Old 11-07-2013, 04:53 PM   #100
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Jan 2013
Kansas city, KC MO
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Has anyone tried this with bread yeast?


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