Pumpkin Pie Mead

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An update, Masta...
Yesterday I found signs of my pumpkin starting to go bad, so I processed it
by cutting it up and sprinkling with the spices and baking, then bagged it
and froze it. Whenever you publish your final recipe, I am ready, but now
that the pumpkin is safely stabilized, you don't need to feel rushed.

Bill
 
Finally receivemore Alfalfa Honey today and added 3 lbs to the carboy along with 1/2 tsp of nutrient. I thought quite a bitaboutif I should rack the batch off the lees before adding the honey but decided to add the honey and stir the entire batch. I did this since I didn't have anymore yeast and wanted to make sure the yeast in the batch was agitated and knew it was time to get back to work.
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Before adding honey and stirring


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After adding honey and stirring


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Just checked on the mead and it is bubbling away...plenty of active yeast left just waiting for some more sugar to consume!
 
Racked on 12/23/05 and ended up with 3 gals plus 1.5L. I think it might need some more spice to bring out the pumpkin pie that I wanted to achieve. Hard to tell what it will taste like in the end since mead tastes like **** until it has time to age out.


SG was 1.000 and with a total of 15 lbs of honey added the ABV is pretty high.
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OK, that's about when I racked mine also. They look similar colorwise
although mine is beginning to clear a little from the top. Fermentation
seems all but nonexistent. What is a good racking schedule?
 
On my previous meads I have transferred once from primary and then a racking off the gross lees (where we are at now) and let them sit until clear enough to rack again for filtering or right to bottling.


I don't rack often like some others do only because you have to top off each time and time is at a premium with all the batches that seem to keep getting made here at Valley Brew.


I hope the weather cooperates over the next few days since I have beer and my first Braggot to make!
 
I hope the weather cooperates over the next few days since I have
beer and my first Braggot to make!

Crazy New England weather... Cookin' in the rain at New Year's time!
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Thanks for the info on racking Scott. I'll work on the mead and a Pinot Noir
this weekend.
 
Oktoberfest is boiling away right now in the brew-pot and if my bitter orange peel shows up today I will be making Golden Bough Braggot in the morning before the weather turns to snow for New Year's Eve!
 

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