hist-brewing: Re: Jack's Lobotomy

[Jack]

I have not tried the recipe but the one I have says to coat the outside of the  pumpkin with hot wax by dipping it in hot water
with melted wax, then pouring the must into the pumpkin.  Then seal the top of the pumpkin with more wax. It says to let it
ferment that way four two months.
  -----Original Message-----
  From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On Behalf Of Matt Maples
  Sent: Thursday, October 05, 2000 8:02 PM
  To: hist-brewing at pbm.com
  Subject: hist-brewing: Re: Jack's Lobotomy


  That sounds like a lot of fun!! Could you please post a little more detail. Do you cover to top with anything to keep air from
getting in? Do you try and pasteurize the inside of the pumpkin to reduce the change of infection? Or do you go for la' natural
and just let her rip? Roughly how much volume can you get in a large pumpkin and how much honey do you add to it? Like I said it
sounds like fun and would like to get it right the first time.

  Matt Maples
  Anagram: "Tap Me Malts!"


  May mead regain its rightful place as the beverage of gods and kings

  >Being it pumpkin season,  We have enjoyed pumpkin meade.  You ferment it in a
  >large pumpkin for 4 days (longer will rot the bottom, paraffin wax on bottom
  >in case of leakage ) and them proceed to regular meade making.  It has an
  >unique lime flavor. My husband calls it "Jack's Lobotomy Meade"    Enjoy!

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