A Pumpkin Cider Experiment

[JDWebb]

For all you cider guru's, here's my latest lab experiment:

1 1/2 gallons apple juice (no preservatives)
32 oz grade B dark robust maple syrup
2 cans Trader Joe's organic pumpkin (roasted for 40 minutes with 1 1/2 tsp pumpkin seasoning and 1/4 cup brown sugar)
Sg 1 086
Nottingham Ale yeast

Starting this in a few hours as soon as the pumpkin cools. Anticipating at least a good gallon of finished product, thats the reason for the extra half gallon of juice, I figure the sediment level will be quite high.

Any thoughts?

 

[JonM]

Sub'd! Sounds pretty interesting.

 

[JDWebb]

Actually, I left out something vitally important,. I forgot to include the pectic enzyme. It was added after the pumpkin was mixed in with the juice, so it will sit at least 12 hours for now before adding the yeast.

 

[justinrphillips]

how did this turn out, I know this is an old post but it went dead quick.