A Pumpkin Mead
Ingredients:
10 lbs sweet cooking pumpkin
11lbs honey
3 T acid blend
6 teasp pectic enzyme
5 teasp yeast nutrient
1 pkg wine yeast
Wash pumpkins. Remove seeds and stringy material. Cut into small
chunks and boil until soft. The skin will soften with cooking. Leave
it to cool.
Heat 1 gallon spring water to 160 degrees. Stir in honey and mix
thoroughly. Add 1 gal cold spring water and add the other
ingredients. Add to sanitized fermenting bucket. Add cool spring water
until the level reads 4.5 gal. Put the pumpkin into a large straining
bag and add to the contents of the bucket. Pitch yeast when the temp
reaches 70-75 degrees. Close the lid and add an air lock. Daily open
and push the pumpkin down, without disturbing the bottom of the
bucket. When fermentation slows transfer to secondary. Rack as needed
and bottle when clear and stable.
