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Spiced Pumpkin Mead
"name: Spiced Pumpkin Mead servings: 5 gallons source: Adapted from E.C. Kraus Pumpkin Wine Recipe ingredients: - 16 lbs pumpkin flesh, cubed - 15 lbs honey - 3 lbs raisins, chopped - 4 cinnamon sticks - 4 1/2 tbsp acid blend - 1 tbsp yeast energizer - 1 tsp pectic enzyme - 1 packet Lalvin K1V-1116 yeast - 5 Campden tablets (crushed) - Water to 5 gallons directions: - In a large fermenting bucket, combine all ingredients except yeast and Campden tablets. Add water to make 5 gallons total. - Crush and add 5 Campden tablets. Stir well. - Cover bucket with a thin towel and let sit for 24 hours. - After 24 hours, sprinkle yeast on top of must. Do not stir. - Allow to ferment for 5-7 days, stirring daily. - Strain out solids and transfer liquid to a 5 gallon carboy. - Attach airlock and allow to ferment for 2-3 weeks until activity stops. - Rack to a clean carboy, leaving sediment behind. - Age for 2-3 months. - Bottle when clear, adding 1 crushed Campden tablet per gallon. notes: - Original recipe used sugar instead of honey. Honey amount increased to achieve similar starting gravity. - Can age 5-6 months for best flavor, but drinkable after 6 weeks in the bottle. - Estimated ABV: 12-14%"
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Embrace the flavors of fall with this robust, spiced pumpkin mead. Combining luscious honey, pumpkin flesh, and aromatic spices, each batch captures the essence of a cozy autumn day. This mead is perfect for sharing around a fire or savoring during the harvest season, bringing warmth and cheer to any gathering. Let it age for the ultimate flavor experience!
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