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Old 10-22-2012, 04:25 AM   #11
Nov 2011
Acton, MA
Posts: 4
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Looks promising!

I just made a similar spiced cyser, myself; probably more like taishojojo's. The differences in mine were that: 1) I used half your amount of ground cloves and replaced that half with allspice, 2) I had 4 cups of 1/2" baked pumpkin cubes in the primary, 3) I used 1/2 tsp ground cinnamon, and 4) the big one - I added the spices in at secondary as part of a "tea": the spices steeped for 15 min. in a 1/4 cup of freshly-boiled water.

A few different variables, but I'm still interested as to how your batch turns out. I don't think the pumpkin will play a huge role... a slight vegetal flavor, at best. I'm most curious about how the timed addition of spices and steeping/direct addition of spices play out in the flavor profiles.

Good luck and happy brewing! I'll be tuning in now and then to see what's good.

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Old 10-24-2012, 02:25 PM   #12
Mar 2011
Kensington, MD
Posts: 757
Liked 22 Times on 22 Posts

Originally Posted by Postal4x4 View Post
I have a similar going but added 1 cup of pumpkin pie filling to it. It's only been 3 weeks, but so far it's acting like it should.
Unfortunately, I doubt you'll be able to taste much pumkpin--it's a very subtle flavor that's easily overpowered by the spices.

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Old 10-24-2012, 07:26 PM   #13
Jun 2012
Cottonwood, AZ
Posts: 30
Liked 1 Times on 1 Posts

Originally Posted by huesmann View Post
Unfortunately, I doubt you'll be able to taste much pumkpin--it's a very subtle flavor that's easily overpowered by the spices.
That is exactly the reason I chose to omit the pumpkin. I have read on MANY posts here that the spices are what is recognized as "pumpkin pie" flavor anyway. I have had wines from pumpkin, and they are delicious. But I wanted the subtlety of the honey to shine above the spice. I might have failed in doing so, as I tasted it when I racked it. The spices are prominent, but I hope with about 12 months age they will mellow and blend quite nicely.

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