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

Vicky Rowe
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Votes: 4
Rating: 4.25
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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.
JDs Pumpkin Spice Mead
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
JD started making this in 10-2015, and is documenting the progress on his blog in the forum, and on GotMead Live.
Batch Size
gallon5 gallons (US)
Batch Start
Ingredients
Servings: gallon
Units:
Ingredients
Servings: gallon
Units:
Instructions
  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
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