Mead Lovers Digest #0030

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 6 months ago

 

Mead Lover's Digest #30                     Sat 31 October 1992 

 
        Forum for Discussion of Mead Brewing and Consuming 
               John Dilley, Digest Coordinator 

 
Contents: 
  Wine ("Mark Rich-mpr8a@acadvm1.uottawa.ca") 
  pumpkin mead (Jane Beckman) 

 
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Date:         Fri, 30 Oct 92 09:33:59 EST 
From: "Mark Rich-mpr8a@acadvm1.uottawa.ca" <MPR8A@acadvm1.uottawa.ca> 
Subject:      Wine 

Hello all, 

 
     Does anybody know about a wine brewing forum? 

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Date: Fri, 30 Oct 92 11:00:46 PST 
From: jane@stratus.swdc.stratus.com (Jane Beckman) 
Subject: pumpkin mead 

I've never tried it with pumpkin, but I've made a lot of meads with canned  
fruit as a flavoring agent.  My basic recipe is: 

2 gallons of water 
5 lbs honey 
3 8-oz cans of fruit 
1 tsp spices 
twist of orange peel 

Boil, skimming, for one hour.  Strain out the fruit and transfer to the  
fermentation container and add the orange peel.  Cool overnight, add your  
favorite yeast and stopper with your fermentation lock.  Ferment approximately 
3-4 weeks.  (Makes a killer pear mead and cherry melomel.)  Both fruit and  
spices can be adjusted to taste.  The general finish turns out on the dry 
side, so if you like really sweet mead, you may also want to increase the 
amount of honey. 

Based on the density of canned pumpkin, I would reduce the fruit amount to  
one can, and use pumpkin pie spice, increasing the spice amount to a  
tablespoon, to get that real pumpkin pie flavor.   

I've been using this recipe as a base for fifteen years, and have gotten  
some really interesting meads by adjusting the fruits and the ratio of  
ingredients.  Although I never had the courage to re-try the one  
adaptation that turned the bottles into geysers that all shot their  
corks and contents out, within a two-hour period, four months after bottling... 
:-( 

   --Jilara     [jane@swdc.stratus.com] 

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End of Mead Lover's Digest 
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