DeHumanizations
New Member
I'm fairly new to home brewing ( only 2 5 gallon batches, both still in primary) and would really like to start a pumpkin pie mead. obviously its not the season for pumpkin so i plan on using a canned pumpkin puree (without spices) and add spices. here are my initial thoughts for a recipe (5 gallon).
19 ibs honey
45 oz of pumpkin puree
2 tsp of pumpkin spice
yeast nutrient
yeast energizer
Lalvin D47
and enough water to get to 5 gallons
so here are a few of my questions.
1. I've read around and found that grilling/roasting the pumpkin brings more flavor to the table. But with using a Puree, should i bake it till brown or just leave as be?
2. when should i add the puree? primary or secondary?
3. When should i add the spices?
4. will the puree mix in for a while or just settle right away? will i lose much liquid when racking?
5. Do sweet potatoes really bring anything to the table for pumpkin flavor?
Thanks in advance for any responses
19 ibs honey
45 oz of pumpkin puree
2 tsp of pumpkin spice
yeast nutrient
yeast energizer
Lalvin D47
and enough water to get to 5 gallons
so here are a few of my questions.
1. I've read around and found that grilling/roasting the pumpkin brings more flavor to the table. But with using a Puree, should i bake it till brown or just leave as be?
2. when should i add the puree? primary or secondary?
3. When should i add the spices?
4. will the puree mix in for a while or just settle right away? will i lose much liquid when racking?
5. Do sweet potatoes really bring anything to the table for pumpkin flavor?
Thanks in advance for any responses