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Old 09-02-2013, 01:30 AM   #11
Loftearmen
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Quote:
Originally Posted by TexasWine View Post
Quick question. How well did the pumpkin stay in the mesh bag? I was thinking of doing the same thing but was curious how much pumpkin sediment I was going to end up with in primary, inevitably reducing the volume I could recover to secondary.
I made a bag from a synthetic knit material (I think it was rayon) that my wife had laying around. So I don't know how it would work out with a different type of bag. If you used T-shirt material to make a bag it wouldn't leak out any but you'd definitely get some sediment if you used anything looser.

 
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Old 09-02-2013, 02:24 AM   #12
TexasWine
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Quote:
Originally Posted by Loftearmen View Post

I made a bag from a synthetic knit material (I think it was rayon) that my wife had laying around. So I don't know how it would work out with a different type of bag. If you used T-shirt material to make a bag it wouldn't leak out any but you'd definitely get some sediment if you used anything looser.
Thanks for the info. I've now ruled out using a grain bag! Probably going to go the old T-shirt route and deal with whatever sediment results.

 
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Old 09-02-2013, 04:55 PM   #13
Loftearmen
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Originally Posted by GeorgiaMead View Post
10 cloves is a lot I used 2 in my JAOM and it is really strong, those are portent little things, hopefully it works out for ya and isn't a clove flavored cider
I took a taste of it today and it's wonderful so far. It is still pretty sweet though; we'll see how it tastes when the gravity gets a little lower. Today it was 1.040.

 
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Old 09-07-2013, 03:01 AM   #14
simplyhalfbaked
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You could easily cut a pumpkin into pieces and roast it until it's just beginning to get soft then put it in either a mesh bag or cheesecloth. Either or those will maintain it without as much sediment as you would get from canned purée.

 
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Old 09-08-2013, 07:14 AM   #15
BrewBear84
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Oh my gosh I have an empty gallon carboy, think I will have to use it for this recipe.
I do have 3 other batches going.

 
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Old 09-10-2013, 03:36 PM   #16
Loftearmen
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Quote:
Originally Posted by BrewBear84 View Post
Oh my gosh I have an empty gallon carboy, think I will have to use it for this recipe.
I do have 3 other batches going.
There's always room for one more batch!
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Old 09-21-2013, 02:44 PM   #17
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is in the secondary, tasted good but no spice flavor.

Added a couple of tsp. of pie spice inside a nylon bag.

Will try in a few days and if OK I will clarify w/ Polyclar or
SuperKleer crash cool and keg.
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Old 09-22-2013, 09:42 PM   #18
Loftearmen
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Ours came out great! It was smooth with a nice pumpkin and spice flavor to it. It had a thicker mouthfeel than most ciders and retained head like a beer. We had a party last night and everyone loved it.
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Old 09-25-2013, 03:32 PM   #19
Loftearmen
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I just started a second batch:

1 large pumpkin
1 large banana
1/2 cup oatmeal
2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp mace
1 tbsp vanilla extract
10 whole cloves
4 gallons apple juice (1 gallon Musselman's Cider, 1 gallon Mott's and 2 gallons Tree Top)
Repitched Safbrew WB-06 from a previous batch of Hefeweizen. It had some boiled Hallertau hop residue in it.

I chopped up the pumpkin and boiled it with the banana, oatmeal and spices for an hour. Strained it, added apple juice and pitched the yeast. I'll give it a month in primary, prime and bottle carb for one week.
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Old 10-07-2013, 10:03 AM   #20
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Quote:
Originally Posted by Loftearmen View Post
Ours came out great! It was smooth with a nice pumpkin and spice flavor to it. It had a thicker mouthfeel than most ciders and retained head like a beer. We had a party last night and everyone loved it.
Forgot to ask, was it clear or cloudy?

 
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