Spiced Pumpkin Mead
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!
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
steps
- 1.
In a large fermenting bucket, combine all ingredients except yeast and Campden tablets. Add water to make 5 gallons total.
- 2.
Crush and add 5 Campden tablets. Stir well.
- 3.
Cover bucket with a thin towel and let sit for 24 hours.
- 4.
After 24 hours, sprinkle yeast on top of must. Do not stir.
- 5.
Allow to ferment for 5-7 days, stirring daily.
- 6.
Strain out solids and transfer the liquid to a 5-gallon carboy.
- 7.
Attach airlock and allow to ferment for 2-3 weeks until activity stops.
- 8.
Rack to a clean carboy, leaving sediment behind.
- 9.
Age for 2-3 months.
- 10.
Bottle when clear, adding 1 crushed Campden tablet per gallon.
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