I have a apple pie cyser in the primary but have another 15# of honey left. Looking for a pumpkin pie mead to use it up with. I would like something semi sweet using Lavalin 1116 (only yeast my local store carries. Well that and 1118). Thank you
I tried my hand at a Pumpkin Pie Mead last year. It wasn't to my liking however that is due to a few mistakes I made. I feel as if I got it to taste like pumpkins (most pumpkin flavors people like are actually due to spices rather than the actual taste of pumpkin). So you actually like the taste of pumpkin? I've been making pumpkin pie from scratch my whole life so I actually like the taste of pumpkin.I have a apple pie cyser in the primary but have another 15# of honey left. Looking for a pumpkin pie mead to use it up with. I would like something semi sweet using Lavalin 1116 (only yeast my local store carries. Well that and 1118). Thank you
Question on your cyser, did you back sweeten it at all? I've made one as well and ended up way dryer then expected (0.994) I've been debating on back sweetening it with honey or organic apple cider. I plan on serving it in my 3 gal keg with a bit of carbonation at our Halloween party. I'm not worried about clarity because I doubt our guests would care.I have a apple pie cyser in the primary but have another 15# of honey left. Looking for a pumpkin pie mead to use it up with. I would like something semi sweet using Lavalin 1116 (only yeast my local store carries. Well that and 1118). Thank you
No I didn't. It's only 2 weeks old. My fermentation stopped at around 1.005 and its actually pretty sweet right now. I had planned on back sweetening but not sure if I am going to have to. I racked it tonight so we will see where it's at it 4 weeks.Question on your cyser, did you back sweeten it at all? I've made one as well and ended up way dryer then expected (0.994) I've been debating on back sweetening it with honey or organic apple cider. I plan on serving it in my 3 gal keg with a bit of carbonation at our Halloween party. I'm not worried about clarity because I doubt our guests would care.