Pumpkin Cyser

Today, I finally pulled the trigger and took a shot at a pumpkin cyser. Here is the recipe:

Primary
3 gal Apple Cider (pasteurized)
1 gal distilled water
12 lbs Clover Honey
15 oz Libby's Pumpkin (no additives)
2 lbs brown sugar
2.5 tsp pectin enzyme
5 tsp yeast nutrient
1 packet EC-1118 (hydrated)

Secondary (Planned)
4 Cinnamon Sticks
4-8 cloves
1 vanilla bean (whole)

Steps
First I boiled 1/2 gal of water, reduced to 170 F, and slowly dissolved the pumpkin while stirring.

Next, I sterilized the carboy, added the nutrient, enzyme and 2 gal cider.

Next, I removed must from heat, added honey and brown sugar slowly until dissolved.

Finally, added must and hydrated yeast to carboy. Topped off with cider to 5 gal.

OG: 1.51 (20.1% ABV).

-Safari Bob

Mead Day 2008

Today is Mead Day and I am brewing a Root Beer Mead. Here is the recipe:

Batch 4-006
12 lbs. Clover Honey
4 oz. Gnome Root Beer extract
5 tsp. yeast nutrient
Lavlin EC-1118 (Hydrated)
Water to 5 gal

OG: 1.114; Potential ABV: 15.2%

-Safari Bob

The Tragedy of Tragedies

Today, I was racking a batch of mead when I broke my auto syphon. Man that sucks (or doesn't depending).

Apfelwein Bottled: Old Country Inn

Last night I bottled batch 4-002: Old Country Inn. This batch is Apfelwein although with a twist. I infused Old Country Inn with vanilla beans and cinnamon. Also, I used brown sugar instead of dextrose. Still it is quite dry but not as sharp. OG: 1.068; FG: 0.994; ABV: 10%.