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Old 09-05-2013, 05:22 PM   #11
TriForceGuy
 
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Dec 2011
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Quote:
Originally Posted by Arpolis View Post
Lalvin 71b would do a great job with having the lower alcohol aroubd 14% and having a nice "smooth" flavor profile. When I did my last apple pumpkin mead I used an ale yeast actually, London ESB 1968. But I aimed for a 9% ABV mead. Also think about adding in 1 part your pumpkin and 1/2 part sweet potatoe. If you really want some pumpkin flavor that will help bring it out and balance out the apple flavor.
Sweet potato? How does that work?

 
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Old 09-05-2013, 11:28 PM   #12
Arpolis
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Trust me. Or better yet make a pie! Use two exact recipes but for one make the total fruit value the pumpkin and the other 2 part pumpkin 1 part sweet potatoe. The sweet potatoe one will tast more pimpkiny and not be as focused on the spices. The same should translate into mead.
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Old 09-22-2013, 06:03 PM   #13
TriForceGuy
 
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Dec 2011
Wichita, Kansas
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This was my final recipe:
6 qts Apple Juice.
34oz 100% pure pumpkin.
6.5lbs honey
2qts water.
Lalvin 71B 1122
OG 1.099

Didnt do anything special with the pumkin, though the cider i started the next day I roasted it with brown sugar before mixing with the apple.


Heres my question, the mead wil ferment to 12.6(ish) percent.

I want to rack onto some brown sugar for my secondary, yeast goes to about 14% so how much sugar should I add to leave a little yeast to bottle carbonate?

 
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