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I usually make it without. I thought about using a can of libby's all natural pumpkin pie filling next time since the only difference between that and the all natural pumpkin is that it has pie spices in it.

I just had my first glass of this after brewing two weekends ago and it's awesome, this will definitely be brewed again, probably soon.

Sounds good, I just bought a temp control for my beer fridge so I will wait to brew it until I get that set up

Awesome, I am enjoying a glass of a traditional recipe bread kvass right now and got to wondering if I could make it with spent grain. I'm definitely going to try it now. Thanks for sharing your experience.

Looks good, I will put it on my list and hope I remember around Christmas time.

Would Nottingham yeast be ok in this?

I'm going to clear a keg out and make this, this weekend.

I stabilized and added my clearing agent a couple days ago, it's looking good. Can't wait to try it! I just started a pumpkin Apple wine and will be racking that soon but I'm not sure how the pumpkin flavor would do if I used that yeast cake for a second batch of pee so I will probably wait to...

I have seen people do that and then put a tap on the pumpkin and set it out at a party. I make mine with libbys pure pumpkin added to my primary fermenter. It's the best hard cider I have made and I experiment a lot with it.

If I were to stabilize and backsweeten would I still want to bottle age for one year? I'm thinking the pumpkin Apple wine may be better sweet and I did promise my wife a sweet wine next.

Worked perfectly. Thanks again.

I used the recipe you linked at the start of this Thread. The final abv was 14%, which was higher than I expected.

I was instructed to let it bottle age for one year, will it get better after that or is that when it peaks? My favorite hard cider (and always the clearest for some reason) is a pumpkin Apple cider. I just started a pumpkin Apple wine, it probably won't be quite ready for 2015 thanksgiving but...

As soon as my ginger iipa is gone I'm going to make this. I have a juicer so I shouldn't need to strain it, I will only add juice. If it turns out good I will take some to 4th of July get together along with skeeter pee for the grown ups

How much sugar and ginger do you use? How much would you recommend for five gallons?

Thanks, I have a wine rack that holds 20 bottles. Guess its time to buy a bigger one.

One last question, should I store them on their sides for the next year so the corks don't dry out?

I just bottled it today, I decided not to sweeten. My wife likes sweet wine but I don't. I promised her a mullberry melomel though so I will sweeten some of that. Thanks for the advise everybody I had some of the last bottle which wasn't quit full enough to cork and even without the one year...

I added nutrients and yeast energizer

It just means to let it age in bulk (large carboy rather than small bottles) for two months