Recipe
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<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; WIDTH: 302pt; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" width=402 height=20 ="xl22" xtr="9 lbs Abigail's Alfalfa Honey ">9 lbs Abigail's Alfalfa Honey</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">15 lbs of cooked fresh pumpkin w/ spices</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">2 tsp Yeast Nutrient, 1 tsp Yeast Energizer</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">1 gram of K-Meta (50 ppm) 1 1/2 tsp Pectic Enzyme</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl23">3 oz chopped raisins, 3 oz Orange flavored dried cranberries</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl23">3 oz Cherry flavored dried cranberries</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">
10 grams Lalvin D-47 yeast
Makes 3 gals
Starting SG 1.112
Finished SG </TD></TR></T></T></T></T></TABLE>
Started my Pumpkin Pie Mead today after waiting a few weeks for my mom-out-law to let me take her pumpkins home. I have high hopes for this one and should be ready to drink by next Thanksgiving.
These are the two pumpkins I used and they wouldn't be smiling if they knew what was coming very soon!
<TABLE style="WIDTH: 302pt; BORDER-COLLAPSE: collapse" cellSpacing=0 cellPadding=0 width=402 border=0 xtr>
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<COL style="WIDTH: 302pt; mso-width-source: userset; mso-width-alt: 14701" width=402><T><T><T>
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<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; WIDTH: 302pt; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" width=402 height=20 ="xl22" xtr="9 lbs Abigail's Alfalfa Honey ">
Since pumpkin pie is cooked I decided to cook my fresh pumpkin before adding to the fermenter since this will help with the flavor and turn some of the starches into sugar. I drizzled the cut up pumpkin with Tuaca then lightly sprinkled with spices (cinnamon, ginger, cloves)
Tuaca is a lightly sweet, amber Italian liqueur based on fine, cask-aged brandy, possessing a rich fruit-like flavor of vanilla and citrus.
Cooked for 1 hour 20 mins @ 350 degrees until flesh was soft. After removing from oven I let it cool a bit and then peeled the skin off.
I only used 1/2 of the second pumpkin since it was way too much for the 3 gals I was making. What I used filled 4 trays and I estimated at 15 lbs.
I put the must together tonight and will pitch the yeast first thing in the morning. The foam is from stirring !
Starting SG 1.112 @ 76 F
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<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22"></TD></TR>
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<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">
</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22"></TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl23"></TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl23"></TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">
</TD></TR></T></T></T></T></TABLE>Edited by: masta
<TABLE style="WIDTH: 302pt; BORDER-COLLAPSE: collapse" cellSpacing=0 cellPadding=0 width=402 border=0 xtr>
<COLGROUP>
<COL style="WIDTH: 302pt; mso-width-source: userset; mso-width-alt: 14701" width=402><T><T><T><T>
<T>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; WIDTH: 302pt; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" width=402 height=20 ="xl22" xtr="9 lbs Abigail's Alfalfa Honey ">9 lbs Abigail's Alfalfa Honey</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">15 lbs of cooked fresh pumpkin w/ spices</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">2 tsp Yeast Nutrient, 1 tsp Yeast Energizer</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">1 gram of K-Meta (50 ppm) 1 1/2 tsp Pectic Enzyme</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl23">3 oz chopped raisins, 3 oz Orange flavored dried cranberries</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl23">3 oz Cherry flavored dried cranberries</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">
10 grams Lalvin D-47 yeast
Makes 3 gals
Starting SG 1.112
Finished SG </TD></TR></T></T></T></T></TABLE>
Started my Pumpkin Pie Mead today after waiting a few weeks for my mom-out-law to let me take her pumpkins home. I have high hopes for this one and should be ready to drink by next Thanksgiving.
These are the two pumpkins I used and they wouldn't be smiling if they knew what was coming very soon!
<TABLE style="WIDTH: 302pt; BORDER-COLLAPSE: collapse" cellSpacing=0 cellPadding=0 width=402 border=0 xtr>
<COLGROUP>
<COL style="WIDTH: 302pt; mso-width-source: userset; mso-width-alt: 14701" width=402><T><T><T>
<T>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; WIDTH: 302pt; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" width=402 height=20 ="xl22" xtr="9 lbs Abigail's Alfalfa Honey ">
Since pumpkin pie is cooked I decided to cook my fresh pumpkin before adding to the fermenter since this will help with the flavor and turn some of the starches into sugar. I drizzled the cut up pumpkin with Tuaca then lightly sprinkled with spices (cinnamon, ginger, cloves)
Tuaca is a lightly sweet, amber Italian liqueur based on fine, cask-aged brandy, possessing a rich fruit-like flavor of vanilla and citrus.
Cooked for 1 hour 20 mins @ 350 degrees until flesh was soft. After removing from oven I let it cool a bit and then peeled the skin off.
I only used 1/2 of the second pumpkin since it was way too much for the 3 gals I was making. What I used filled 4 trays and I estimated at 15 lbs.
I put the must together tonight and will pitch the yeast first thing in the morning. The foam is from stirring !
Starting SG 1.112 @ 76 F
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22"></TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">
</TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22"></TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl23"></TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl23"></TD></TR>
<TR style="HEIGHT: 15pt" height=20>
<TD style="BORDER-RIGHT: #ece9d8; BORDER-TOP: #ece9d8; BORDER-LEFT: #ece9d8; BORDER-BOTTOM: #ece9d8; HEIGHT: 15pt" height=20 ="xl22">
</TD></TR></T></T></T></T></TABLE>Edited by: masta