So me and claphamsa and Timber were talking in Chat last night, and decided to do a Pumpkin Pie Mead.
We are thinking of something with an extreme pumpkin flavor and aroma and medium sweet. We are clear out of the running for October or November of this year, but Next Year we will have some pretty great wine to drink. With the way this is looking, I'm thinking this may be pretty sparky warmed up a bit and toped with some whip cream!
Here is what I'm thinking (like always it's per gallon)
3# Clover Honey (Costco?)
16 oz canned Pumpkin.
1/4 tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Ginger
about 1/2 of a smashed clove
Premiere Cuve Yeast. (thinking of using Wyeast Sweet mead yeast)
This will ferment out dry, it will need stabilized and back sweetened with 1/2# of additional honey.
EVERYTHING gets fermented! After 4 weeks in Primary, Rack to secondary, and top off with some more honey and water. Rack every time lees become solid and more than 1/4"
Bottle next summer, and enjoy next fall.
I will put this together this weekend, and post a picture or 2!
We are thinking of something with an extreme pumpkin flavor and aroma and medium sweet. We are clear out of the running for October or November of this year, but Next Year we will have some pretty great wine to drink. With the way this is looking, I'm thinking this may be pretty sparky warmed up a bit and toped with some whip cream!
Here is what I'm thinking (like always it's per gallon)
3# Clover Honey (Costco?)
16 oz canned Pumpkin.
1/4 tsp Cinnamon
1/8 tsp Allspice
1/8 tsp Ginger
about 1/2 of a smashed clove
Premiere Cuve Yeast. (thinking of using Wyeast Sweet mead yeast)
This will ferment out dry, it will need stabilized and back sweetened with 1/2# of additional honey.
EVERYTHING gets fermented! After 4 weeks in Primary, Rack to secondary, and top off with some more honey and water. Rack every time lees become solid and more than 1/4"
Bottle next summer, and enjoy next fall.
I will put this together this weekend, and post a picture or 2!