You can give many names to the different kinds of mead that exist: metheglin for meads with spices, melomel for meads with fruit, even braggot for mead/beer combos. That said, I don’t think there is a name for meads made with vegetables, and yet here I am. Fall comes to Greenville and while everyone else is out making  jack-o-lanterns (a neat but wasteful pastime), I iconically consider fermentation the highest virtue to be bestowed upon anything that contains sugars.

Here are is the recipe for the Sweet Potato mead (dubbed “Sweet Sweet Potato”), the must has a wonderful smell to it:

  • 6lbs sweet potatoes, diced, baked until soft, mashed, and cooled
  • 4.5 qts honey (approx. 12 lbs)
  • water up to 5.5 gallons (a little more because the sweet potato takes up so much space)
  • 2 tbsp whole allspice, 2 tbsp whole cloves
  • 1.25tsp irish moss

And the Pumpkin mead (yet unnamed):

  • 3 medium-sized, flat, cream-colored pumpkins (on the recommendation of the farmer’s market cashier for sweet pumpkins “like for pies”). Baked with cinnamon, skinned, mashed, pitched.
  • 4.5 qts honey (approx. 12 lbs)
  • water up to 5.5 gallons
  • 2.5tsp DTP (yeast energizer)
  • 5tsp Fermax yeast nutrient
  • 1.25tsp irish moss
  • 1 packet D47 yeast