hist-brewing: pumpkin

[AlannnnT at aol.com]

Keep in mind that in modern and most likely in period pumpkin ale brewing, 
the pumpkin was cooked. Boiled or baked.
This makes the starch more fermentable as well as cleans up the process.

If you want to make a pumpkin mead, there is no reason not to bake a pumpkin, 
then break it up into the fermenter. 

Alan

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