Bottled: Pumpkin, Sweet Sweet Potato

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With the help of my two roommates, bottled the pumpkin mead (dry but with that really distinct pumpkin flavor…will be delicious!) and sweet sweet potato mead (so sweet! delicious! like you made frosting out of sweet potatoes and made it alcoholic). Final stats:

Pumpkin:

  • Started: 16 October 2011
  • First rack: 9 November 2011
  • Second rack: 20 Dec 2011
  • Bottled: 22 Jan 2011

Sweet Sweet Potato:

  • Started: 16 October 2011
  • First rack: 9 November 2011
  • Second rack: 20 December 2011
  • Bottled: 22 Jan 2011

Fall meads, good progress

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I racked both the sweet sweet potato and the pumpkin mead (probably for the last time before I bottle them) and sampled them–they are turning out great! Maybe even the best meads that I have ever brewed. I’m really getting a sense for that Wyeast 4184 Sweet Mead yeast and what it does (always sweet and bubbly). Anyway, some stats, I’ll probably get to bottling them in the next couple weeks if they settle down pretty well.

Sweet Sweet Potato:

  • Started: 16 October 2011
  • First rack: 9 November 2011
  • Second rack: 20 December 2011

Pumpkin:

  • Started: 16 October 2011
  • First rack: 9 November 2011
  • Second rack: 20 Dec 2011

Racking Fall meads

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So those fall meads I made a couple weeks ago have stopped their excited run of fermentation so I decided to rack them. They were gunky and gross but both taste pretty good in their own way.

The pumpkin mead was very dry, but very robust. Spices were subtle, pumpkin was there just barely. I’m going to blame the dryness on the yeast energizer I put in at the beginning. I think it got to the maximum dryness/alcoholness quickly. That said, it’s a different (and better, too, I think) dryness than some of my earlier meads. Will need time to age. Stats:

  • Started: 16 October 2011
  • First rack: 9 November 2011

The Sweet Sweet Potato mead is very sweet, almost like frosting! Very well-balanced flavors, sweet potato is obviously there, spices are not too overdone. This mead will be fantastic. Stats:

  • Started: 16 October 2011
  • First rack: 9 November 2011

Oh and I got a video! For you meadia freaks, enjoy:

Fall mead

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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