Mead #19 – BB Pumpkin Spice Mead
Put on your Uggs and yoga pants, then pour a glass of this into a Starbucks cup. My first attempt at a Pumpkin Spice Mead is inspiring me to try another experiment like the hopped mead series a few years ago. For the first batch of many I’ve started lite on spice and will work my way up until I find my preferred recipe. Cinnamon, Ginger, and Cloves seem to be in every Pumpkin Spice recipe but I’m adding All Spice for this first one as it’s also a common pumpkin spice ingredient.
ABV: 12.6%
Started: 04/03/2022
Bottled: 07/23/2022
Ingredients
- 1 Packet of Red Star Premier Blanc Champagne Yeast
- 1 tbs of sugar
- 3 lbs of Kirkland Signature Raw Unfiltered Honey per gallon
- ½ gallon water
- 2tbs ground cinnamon
- 2tbs ground ginger
- 1tbs clove
- 1tbs all spice
Recipe
- Put ½ gal water on a burner at a medium temperature and bring to a simmer
- Add cinnamon, ginger, clove, and nutmeg
- Simmer for 2 hours
- In a separate vessel mix yeast with 1tbsp of sugar
- Remove simmering vessel from heat
- Add Honey to simmered vessel
- Pour simmered vessels contents into a fermenter
- Add water until the fermenter is mostly filled; you will need space for the yeast.
- Test the fermenter’s temperature.
- If temp below 90 add yeast mixture to the fermenter.
- Allow to ferment for a minimum of one month, or a suggested time of 3 – 6 months.