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Old 10-26-2012, 08:58 PM   #21
agent44
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May 2012
Port alberni, BC
Posts: 182
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Looks great. If my brewing lineup wasn't so long, I'd make this right away, just have to much summer fruit to use first.



 
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Old 10-27-2012, 02:01 PM   #22
Unferth
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Aug 2012
Vancouver, BC
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Yeah I know what you mean. I have buckets full of persimmons lying around awaiting for some creative concoction. Persimmon cider... Now there's an idea.

The good thing about this one is that you don't have to worry about using fresh pumpkin flesh so you can do it year round.

I'd be interested to hear if anyone else haas started this brew and how it's going. I like this recipe, but I'm interested in improving on it. I'm open to suggestions!



 
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Old 10-27-2012, 11:29 PM   #23
Theshorey
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Feb 2012
Oakland, ME
Posts: 41


Was your batch a 5 or 6 gallon, I'm looking to scale it down to 1 gallon...
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Old 10-28-2012, 12:57 AM   #24
Unferth
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Aug 2012
Vancouver, BC
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Mine was 6 gallons. I'm not sure how to tell you to do the boil for only a gallon. Have you made a beer that small before?

 
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Old 11-03-2012, 02:05 AM   #25
Theshorey
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Feb 2012
Oakland, ME
Posts: 41


No, but I'm willing to try anything once...
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Old 11-03-2012, 01:07 PM   #26
meich75
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Aug 2012
Angier, NC
Posts: 19
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I just started what I hope will be pumpkin cider. Ended up with 12lbs of pumpkin guts after the kids made their jack-o-lanterns and my wife pulled out the seeds to roast. I boiled the guts in a grain bag in 6qts of water for 1 hour. Ended up with 2 gallons of pumpkin juice after pouring off water and squeezing the heck out of the bag. Added 2 cups of light brown sugar and 1/2 pack of red star champagne yeast I had left over from previous concoction.

I have no idea if it will turn out right but the raw juice tastes pretty good and smells even better. It is now bubbling away so hopefully it will turn out good, if not, it didn't really cost me anything.

 
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Old 11-03-2012, 03:29 PM   #27
Unferth
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Aug 2012
Vancouver, BC
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So this is just the pumpkin juice going right now? Or did you add apple juice?

Jack Keller has some pumpkin wine recipes that piqued my interest.

Will you add any spices or more pumpkin to your batch?

 
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Old 11-05-2012, 05:53 AM   #28
meich75
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Aug 2012
Angier, NC
Posts: 19
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Just pumpkin juice right now. I plan to add spices when I rack it but I haven't decided what yet. I have a habit of "I wonder what ??? would make if I fermented it" then making it up as I go. So far I'm 7 - 0 for "I wonder" batches coming out good but I'm sure there's a dud in my future.

 
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Old 11-29-2012, 01:23 PM   #29
typo13
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Nov 2012
Posts: 9

would it make much of a difference if i use LME or DME ? also did you carb yours at all or bottle it still? i was thinking of trying to carb a few.

 
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Old 11-30-2012, 04:39 AM   #30
Unferth
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Aug 2012
Vancouver, BC
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Quote:
Originally Posted by typo13 View Post
would it make much of a difference if i use LME or DME ? also did you carb yours at all or bottle it still? i was thinking of trying to carb a few.
DME or lme is preference. I used DME bc it was what I had on hand.

I bottled it with a cup of dextrose and it carbed up a little too much, so I'd suggest 3/4 cup or so. It takes about a month to really vcome into its own, but when it does it tastes spectacular. The pumpkin definitely adds a nice tone to it.

I have one bottle left ill open in a week or so. When I do I'll post pics and probably add this to the recipe section.

Good luck, and I hope you enjoy, this will be a fall regular for us.



 
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