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Brewed: October 2, 1997 Bottled: March 25, 1998 First we brewed a plain mead. Then when it was ready to rack we mixed up some pumpkin with pumpkin pie spices and a bit more honey.
Yeast was pre-started on October 1, 1997 with yeast starter.
Heated honey with some water. Added Irish Moss, acid blend, yeast nutrient and gypsum. Skimmed scum. Put the must chiller into the kettle, and kept it hot for 20 minutes. Cooled, poured into carboy and added water to make 5 gallons. Pitched yeast. Stired and stored with blow-off tube. Changed to a bubble lock about a week later.
October 30, 1997: Pumpkin preparation: A 20 lb. Rouge pumpkin was cooked whole (with holes poked for escaping steam) for about 2 hours at 325 F. Oven was turned off, and it was left to sit in the oven overnight. Then the pumpkin was cut up, peeled, de-seeded, and puree'd to make about 13 lbs. of mush and string.
The pumpkin was placed into the plastic bucket, along with the whole Spices. The plain mead was racked into the bucket onto the the mush. Stirred and stored with a bubble lock.
December 3, 1997 - Racked, SG 1.000
March 25, 1998 - corn sugar was boiled a cup of ElDorado Springs water. Mead was racked into the bucket with the cooled sugar water and stirred. Bottled.
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