My wife and i have 4 left over pumpkins sitting on our front porch. So we decided to try and use some of them for a brewing project. I didn't have the cash to float an Ale, and I want to wait until I have my all grain set-up done before I brew a real beer. So we went for a Pumpkin cider. First Dan pretty much did all the work and cut the pumpkins in half, scooped out the middle and then we quartered them. After that we roasted em in the oven on 350 for about 40 minutes. Next time I will do this the day before and drop the temp down to 300 and roast for a couple of hours to get them softer. Anyways, after that we boiled them in water for about 40 minutes, cooled it down and strained it into the car boy. Then we added four gallons of Treetop apple juice The next morning it was already going crazy. The Red Star Pasteur Champagne Yeast is pretty awesome as long as you reconstitute it right. I am kicking myself though. I totally forgot to take a reading for my O.G. Looks like I will be clueless as to what ABV this turns out to be. Here it is....
UPDATE: So I FINALLY was able to put this in a keg. I am conditioning it currently and excited to try it cold and carbonated. When I transferred, I poured myself half a glass. It is much different than any of the regular ciders I have done. It is ver light in color and smell. The taste is similar to an regular apple cider with some really nice variances. I don't quite know how to describe them. I can pick out the pumpkin flavor if I am looking for it, but it is quite subtle. I wish it would have been a little bit more noticeable but I am happy with how it turned out. Can't wait til its done conditioning. Here it is....
