Mead Lovers Digest #0029

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 6 months ago

 

Mead Lover's Digest #29                     Fri 30 October 1992 

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

 
Contents: 
  pumpkin mead (Scott Murphy) 
  Racking Aids (Gary Partain) 

 
Send articles for submission to the digest to mead-lovers@nsa.hp.com 
Send digest addition or removal requests to mead-lovers-request@nsa.hp.com 

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Date: Thu, 29 Oct 92 08:28:07 MST 
From: scott@gordian.com (Scott Murphy) 
Subject: pumpkin mead 

I have made pumpkin beer before.  I used two cans of Libby's  
pumpkin pie filling.  ingredient:  Pumpkin. 

I spiced it using cinnamon, allspice, and cloves. I don't have the  
recipie handy, but it came out great. 

Yesterday on the HBD a pumpkin beer recipie appeared. 

To make 5 Gallons: 

7 lbs light dried malt extract 
1 lb  40 L Crystal malt 
2 lb  pale ale malt 
1 whole pumpkin (10 - 15 lbs) 
1 teaspoon ground cinnamon 
1 teaspoon pumpkin pie spice 
2 oz fuggles (90 min) 
1 oz hallertauer (90 min) 
1/2 oz fuggles (5 min) 

To Prime 
1/2 cup brown sugar 
1 teaspoon ground cinnamon 
1 teaspoon pumpkin pie spice 

Procedures: 
        Clean and quarter the pumpkin, bake for 30 minutes at 
        350 F.  Puree the pulp in food processor or blender.  The 
        grains and pumpkin were mashed for 90 minutes at 154 F. 
        This thick mess was then strained into the brewpot (a long 
        process!), and then a standard 90 minute boil took place. 
        When done, cooled with a chiller, and WYEAST starter was 
        pitched.  Sorry about the WYEAST number, I forgot to record 
        it.  I know it was an ale yeast, and most probably a German 
        ale yeast to be specific, but I am not certain.  Standard 
        fermentation and bottling, except the spices were added at 
        priming time wiht the priming sugar.   

 
hope this helps 

 
scott 

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Date: Thu, 29 Oct 92 20:40:21 CST 
From: gary@wb9rxw.lonestar.org (Gary Partain) 
Subject: Racking Aids 

I've seen a couple of inquiries regarding a previous posting I made on 
my use of Sparkolloid to clear mead in the bottle.  That was sort of a last- 
ditch effort to clear some mead that I tried making without boiling the 
honey. (It clears MUCH better when you boil for a few minutes and skim 
the foam!)  Since then, I have made another batch, and put Sparkolloid in 
the carboy a few days before bottling.  It worked beautifully!  Within 
about three days, I was graced with absolutely crystal clear mead. 

The only thing to watch out for is that the sediment from the Sparkalloid 
is very easily stirred up.  In the future, I will probably place the carboy 
on a table a few days before I plan to bottle, cover it with paper bags 
to prevent light from reaching it, and let it clear there.  It will then be 
ready to siphon. 
- --  
Gary Partain                 | The only difference between a rut and a 
American Airlines, D/FW, TX  | grave is their dimensions. 
texsun!wb9rxw!gary           |  
gary@wb9rxw.lonestar.org     |                       - Ellen Glasgow - 

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End of Mead Lover's Digest 
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