Mead Lover's Digest #30 Sat 31 October 1992

Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator

Contents:

Wine ("Mark Rich-mpr8a@acadvm1.uottawa.ca")
pumpkin mead (Jane Beckman)

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Date:         Fri, 30 Oct 92 09:33:59 EST
From: "Mark Rich-mpr8a@acadvm1.uottawa.ca" <MPR8A@acadvm1.uottawa.ca>
Subject:      Wine 

Hello all,

Does anybody know about a wine brewing forum?

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Date: Fri, 30 Oct 92 11:00:46 PST
From: jane@stratus.swdc.stratus.com (Jane Beckman)
Subject: pumpkin mead 

I've never tried it with pumpkin, but I've made a lot of meads with canned
fruit as a flavoring agent. My basic recipe is:

2 gallons of water
5 lbs honey
3 8-oz cans of fruit
1 tsp spices
twist of orange peel

Boil, skimming, for one hour. Strain out the fruit and transfer to the
fermentation container and add the orange peel. Cool overnight, add your
favorite yeast and stopper with your fermentation lock. Ferment approximately
3-4 weeks. (Makes a killer pear mead and cherry melomel.) Both fruit and
spices can be adjusted to taste. The general finish turns out on the dry
side, so if you like really sweet mead, you may also want to increase the
amount of honey.

Based on the density of canned pumpkin, I would reduce the fruit amount to
one can, and use pumpkin pie spice, increasing the spice amount to a
tablespoon, to get that real pumpkin pie flavor.

I've been using this recipe as a base for fifteen years, and have gotten
some really interesting meads by adjusting the fruits and the ratio of
ingredients. Although I never had the courage to re-try the one
adaptation that turned the bottles into geysers that all shot their
corks and contents out, within a two-hour period, four months after bottling…
🙁

–Jilara [jane@swdc.stratus.com]

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End of Mead Lover's Digest

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