Hello all! Today is my B-day and I am making a new mead. I had two others planned but I am still growing the ingredients for one and the other requires a lot more honey and I am not in the mood to spend that much money. So today I am making a lowish ABV pumpkin pie mead in hopes for drinkability in 7 8 months. Here is the recipe:
2 gallon batch
4lb 9oz Oklahoma Honey
200 fluid oz of S. Pellegrino mineral water
29oz of 100% pure Pumpkin puree from Libbys
6 tea bags of Stash premium Chai Spice Black tea (Contains Black teas, ginger, cinnamon, allspice, nutmeg, clove & cardamom.)
½ tsp. ginger
½ tsp. allspice
1 clove
½ cinnamon stick
2 tsp. of LD Carlson Yeast Nutrients
Yeast (Wyeast Smack pack 1968 London ESB) ABV tolerance = 9% & Very high Flocculation
Here is what I did:
Sanitize everything!
I smacked my pack of yeast and started to let it expand out and get ready to be pitched. (It went about 2 hours before I pitched)
I poured the 200 FL OZ of S. Pellegrino into a large pot and added 4 tea bags to make a tea. I let it get to a rapid boil and then cooled over the following 30 min.
Measured the 4lb 6oz honey & poured into fermenting container. I have 5lb but wanted to start a bit lower, check gravity and add more if needed.
Added the tea and shook the container for a minute or two.
I then added the Ginger, Allspice, Clove, Cinnamon stick & began to shake again for 1 to 2 min.
Next I added 29oz of the Pumpkin Puree & shook the container again for another 1 to 2 min.
I topped off with Brita filtered water & added the remaining 2 tea bags.
The OG is at 1.080 so I added another 3oz and it is at 1.082 now. I am hoping the yeast poops out at somewhere between 1.016 1.010 which will give me an ABV of around 9.0% 9.5% abv.
I pitched the yeast & added airlock. All looks good & I hope for good things with this one.
2 gallon batch
4lb 9oz Oklahoma Honey
200 fluid oz of S. Pellegrino mineral water
29oz of 100% pure Pumpkin puree from Libbys
6 tea bags of Stash premium Chai Spice Black tea (Contains Black teas, ginger, cinnamon, allspice, nutmeg, clove & cardamom.)
½ tsp. ginger
½ tsp. allspice
1 clove
½ cinnamon stick
2 tsp. of LD Carlson Yeast Nutrients
Yeast (Wyeast Smack pack 1968 London ESB) ABV tolerance = 9% & Very high Flocculation
Here is what I did:
Sanitize everything!
I smacked my pack of yeast and started to let it expand out and get ready to be pitched. (It went about 2 hours before I pitched)
I poured the 200 FL OZ of S. Pellegrino into a large pot and added 4 tea bags to make a tea. I let it get to a rapid boil and then cooled over the following 30 min.
Measured the 4lb 6oz honey & poured into fermenting container. I have 5lb but wanted to start a bit lower, check gravity and add more if needed.
Added the tea and shook the container for a minute or two.
I then added the Ginger, Allspice, Clove, Cinnamon stick & began to shake again for 1 to 2 min.
Next I added 29oz of the Pumpkin Puree & shook the container again for another 1 to 2 min.
I topped off with Brita filtered water & added the remaining 2 tea bags.
The OG is at 1.080 so I added another 3oz and it is at 1.082 now. I am hoping the yeast poops out at somewhere between 1.016 1.010 which will give me an ABV of around 9.0% 9.5% abv.
I pitched the yeast & added airlock. All looks good & I hope for good things with this one.