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-Progressjdpumpkin

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
  1. 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
Methyglin, Weirdomel

Vicky Rowe
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