SouthernGorilla
Well-Known Member
Got a 2-liter starter of lalvin 1118 sitting on the kitchen counter. My 6.5-gallon carboy is sanitized and waiting. There's almost fifteen pounds of honey given to us by friends with their own hives. Three carving pumpkins and two pie pumpkins are standing by.
The plan for tomorrow is to chunk, grill, and puree the pumpkins. Yes, grill. None of that sissy roasting for these lovely orange orbs. A portion of the puree will go into the carboy and a portion will be frozen to be added to the secondary when the time comes.
Nothing but the honey and puree will be added to the primary. The pumpkin may add a bit of flavor in the primary. But experience tells me very little will carry through. So the puree will be mostly for color and yeast food.
Since the pie pumpkins supposedly have more flavor I'll be saving the puree from them for the secondary. The secondary will also get the requisite spices.
Here's an exciting shot of the rehydrating yeast and the starter flask. That's a bit of honey and yeast nutrients in the flask. One of the quarts of honey is just to the left of the flask.
The plan for tomorrow is to chunk, grill, and puree the pumpkins. Yes, grill. None of that sissy roasting for these lovely orange orbs. A portion of the puree will go into the carboy and a portion will be frozen to be added to the secondary when the time comes.
Nothing but the honey and puree will be added to the primary. The pumpkin may add a bit of flavor in the primary. But experience tells me very little will carry through. So the puree will be mostly for color and yeast food.
Since the pie pumpkins supposedly have more flavor I'll be saving the puree from them for the secondary. The secondary will also get the requisite spices.
Here's an exciting shot of the rehydrating yeast and the starter flask. That's a bit of honey and yeast nutrients in the flask. One of the quarts of honey is just to the left of the flask.