LennartBendfeldt
New Member
- Joined
- Oct 26, 2013
- Messages
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Hey all,
Recently, I've gotten into making mead. I have made 2 batches, a show mead and a JAOM, thanks to all y'all's help! Anyway, i love pumpkin spiced things, so i thought, what better thing to pumpkin spice than mead? I didn't search through the forums for a pumpkin spice mead before because i wanted to try my hand at making a recipe. So, this is my first recipe, tell me what you think this should be a sweet dessert mead where you can really taste the pumpkin spice! Also, this will be fermenting in a pumpkin for the first week!
Ingredients (1 gallon)
1 packet of bread yeast (so it stays sweet)
3 pounds clover honey
1 cup brown sugar
2 pounds pumpkin puree
3 sticks cinnamon
1 leveled tsp of nutmeg
1 tbsp. vanilla extract
1/2 gal. water and enough water to fill up to 1 gallon.
Process
Warm up water and add honey.
Put in pumpkin and add all ingredients.
Pitch yeast at room temp
Rack after a week into carboy(or alternative)
After clearing, bottle until next fall
Anything that you guys can add? I look up to you all and hope to learn from you. Should i adjust the ratios? Different yeast? All that jazz Thanks in advance
Recently, I've gotten into making mead. I have made 2 batches, a show mead and a JAOM, thanks to all y'all's help! Anyway, i love pumpkin spiced things, so i thought, what better thing to pumpkin spice than mead? I didn't search through the forums for a pumpkin spice mead before because i wanted to try my hand at making a recipe. So, this is my first recipe, tell me what you think this should be a sweet dessert mead where you can really taste the pumpkin spice! Also, this will be fermenting in a pumpkin for the first week!
Ingredients (1 gallon)
1 packet of bread yeast (so it stays sweet)
3 pounds clover honey
1 cup brown sugar
2 pounds pumpkin puree
3 sticks cinnamon
1 leveled tsp of nutmeg
1 tbsp. vanilla extract
1/2 gal. water and enough water to fill up to 1 gallon.
Process
Warm up water and add honey.
Put in pumpkin and add all ingredients.
Pitch yeast at room temp
Rack after a week into carboy(or alternative)
After clearing, bottle until next fall
Anything that you guys can add? I look up to you all and hope to learn from you. Should i adjust the ratios? Different yeast? All that jazz Thanks in advance