Mabon Pumpkin Mead
Put together from several pumpkin mead recipes on the internet:
http://brewery.org/cm3/recs/10_36.html
http://www.stormthecastle.com/mead/mead-recipes.htm
Materials
1 empty 2 gal primary fermentation vessel (food bucket)
1 empty 4L jug
1 air lock
2 lbs raw honey honey
1 lb brown sugar
12 oz diced, baked pumkin
1 cinnamon stick
1 pkt Montrachet wine yeast
1/2 tsp yeast nutrient
1/2 tsp pectic enzyme
1/8 tsp tannen powder
1 Campden tablet
juice of two oranges + twist of peel
water
Process
bake pumpkin after glazing with butter, brown sugar
mix honey and water at 1:2 ratio in sauce pan, heating until foam forms on surface, skim foam
add allspice, nutmeg, cinnamon stick, brown sugar to honey mixture, allow to cool
add pumkin, tannen, pectic enzyme, yeast nutrient, honey mixture, and Campden tablet to primary fermentation vessel
24 hours later, add yeast to the juice of two oranges. give 1-2 hours to become frothy
add yeasty orange juice, twist of orange peel to must
rack in 1 month, again 6 weeks later, again 6 weeks later
bottle at 6 months if clear, consume at Mabon year after year