Vicky Rowe has been active as a promoter and supporter of the mead industry since the mid-90's with Gotmead.com, and is totally serious about seeing the mead industry take its rightful place as a popular craft beverage on the world recreational drinking stage.
She is also an experienced marketing coach and consultant who has recently decided to focus her marketing expertise exclusively on the craft beverage market to help meaderies, cideries, breweries and distilleries expand their business and get more customers while doing what they love.
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