See the recipe in the forum here: http://www.gotmead.com/forum/showthread.php/25048-JD-s-Pumkin-Project-as-heard-on-GotMead-Live
Follow the recipe progress on his blog here: http://www.gotmead.com/forum/entry.php/133-Pumpkin-Progress
JDs Pumpkin Spice Mead
JD started making this in 10-2015, and is documenting the progress on his blog in the forum, and on GotMead Live.
- 15 lbs mesquite honey ((to reach SG 1.135))
- 26 lbs pumpkin and kabocha pumpkin ((weight together before roasting))
- 4 lbs sweet potatoes
- 64 oz Vermont Maple Syrup
- pumpkin pie spice ((ground))
- 5 gal Trader Joe’s Fresh Pressed Apple Juice
- 20 gr D21 yeast
- 10 gr yeast nutrient
- Roast pumpkin & kabocha squash and sweet potato with spices and drizzle of honey(?) & Grand Mariner
Remove skin, cool to room temperature
Pour 5 gallons apple juice into fermenter
Add the fruit bag with roasted vegies
Add ½ gallon Vermont maple syrup
Add honey to SG 1.135
Top with apple juice to 6 gallons
Lallzyme EX-V for 24 hours per manufacturers instructions
Campden tablet??
Next day, rehydrate yeast with Go-Ferm (per manufacturers instructions)
Aerate must for 1 min with aerator
Pitch yeast & stir well
Cover with sanitized cloth and wait until lag phase ends
Add 5g yeast nutrient diluted in 100ml h2o
At least twice daily: Stir well & aerate with stone for 1 min
Cover with airlock on day 5
Stir & aerate twice daily until 1/3 break at SG 1.093
Add 5g yeast nutrient at 1.093
Twice daily: Continue to stir gently so as not to oxygenate
Prepare spice bag with 1 ½ tsp pumpkin spice & rack when bubbles appear to be at 1-2 bpm
Taste daily until spice reaches a pleasant level, pull bag
Cool must to 60º and wait for clearing
Rack again in 4 weeks
Bulk age in cool place until 10-2016
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