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Thaddeus Dannar

Mead #21 – BB Pumpkin Spice Mead

Mead Recipe

In an attempt to find the best Pumpkin Spice combination for mead I made #21 – #23 with different amounts and variations. I plan to try several more variations before I settle on one as I had things I liked and disliked about each of these, none of them were quite right.

ABV: 9.46%

Started: 08/13/2022

Bottled: 12/23/2022


Ingredients

  • 1 gallon water
  • 2 tbs ground cinnamon
  • 2 tbs ground ginger
  • 1 tbs clove 
  • 1 tbs nutmeg
  • 2 lbs Crockett honey
  • 1 Packet of Red Star Premier Blanc Champagne Yeast
  • 1 tbsp of sugar

Recipe

  1. Put ½ gal water on a burner at a medium temperature and bring to a simmer
  2. Add cinnamon, ginger, clove, and nutmeg
  3. Simmer for 2 hours
  4. In a separate vessel mix yeast with 1 tbsp of sugar, and 4 – 6 oz of water.
  5. Remove simmering vessel from heat
  6. Add Honey to simmered vessel
  7. Pour simmered vessels contents into a fermenter
  8. Add water until the fermenter is mostly filled; you will need space for the yeast.
  9. Test the fermenter’s temperature.
  10. If temp below 90°F add yeast mixture to the fermenter.
  11. Measure the mixture’s gravity. (Mine: 1.070)
  12. Allow to ferment for a minimum of one month, or a suggested time of 3 – 6 months.
  13. When ready measure the mead’s gravity again, then wait a least a week and confirm it’s done fermenting. (Mine: 0.992)
  14. Once the mead is stable you can bottle or keg.