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Old 08-16-2012, 10:25 PM   #11
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Originally Posted by porterpounder View Post
I fermented a mead in a pumpkin a couple years ago. There is still a slight pumpkin-y sourness under the spices. Worked out pretty well.
I am sorry but I love the air lock on th pumpkin. I read of a recipe that said to use a pumpkin like that but had you encase the pumpkin in sealing wax until fermentation was done. I like your idea better.

A painting says a thousand words. But a painting while on good mead just looks funny!
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Old 08-17-2012, 02:44 PM   #12
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Yeah, the airlock turned out to be fairly useless. It stayed off balance, but never really got bubbling. Finished out, though and had a nice krausen going. I was afraid the yeast would chew through the pumpkin. There was a small gash in the flesh on the bottom that started to drip a bit toward the end, but overall I declared victory, siphoned it into a couple of 1 gallon jugs for aging and whammy, mead.
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