Spiced Pumpkin Seasonal Mead
Embrace the warmth of fall with this spiced pumpkin mead, perfect for cozy evenings. Infused with clover honey, rich pumpkin puree, and a blend of aromatic spices, this homemade beverage elevates any gathering. With notes of cinnamon, nutmeg, and ginger, each sip transports you to a pumpkin patch on a crisp autumn day. Enjoy it chilled or warmed by the fire.
ingredients
- 3.5 lbs (1.6 kg) of clover honey
- 1 gallon (3.8 L) of filtered water
- 1 lb (0.45 kg) of pumpkin puree
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ginger powder
- 1 vanilla bean (split)
- 1 packet of Lalvin D-47 yeast
- 1 tsp yeast nutrient
- 1 tsp yeast energizer
steps
- 1.
In a large pot, gently heat the filtered water until warm, then whisk in the clover honey until fully dissolved.
- 2.
Remove from heat and let the mixture cool to room temperature.
- 3.
In a sanitized fermentation vessel, combine the honey-water mixture with the pumpkin puree, cinnamon, nutmeg, ginger, and split vanilla bean.
- 4.
Mix in the yeast nutrient and yeast energizer, followed by the packet of Lalvin D-47 yeast. Stir gently to combine.
- 5.
Seal the vessel with an airlock and place it in a dark, temperature-controlled area for fermentation, about 1-2 weeks or until bubbling subsides.
- 6.
Once fermentation is complete, carefully siphon the mead into sanitized bottles, leaving sediment behind.
- 7.
Allow the mead to age in the bottles for at least 1 month for optimal flavor development.
- 8.
Enjoy your spiced pumpkin mead straight from the fridge or warmed with a cinnamon stick for enhanced aroma.
