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<DIV><FONT face=Arial size=2>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.</FONT></DIV>
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<DIV><FONT face=Arial size=2>Matt Maples<BR>Anagram: "Tap Me
Malts!"</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV><FONT face=Arial size=2>
<DIV><BR>May mead regain its rightful place as the beverage of gods and
kings</DIV>
<DIV> </DIV>
<DIV>>Being it pumpkin season, We have enjoyed pumpkin meade. You
ferment it in a<BR>>large pumpkin for 4 days (longer will rot the bottom,
paraffin wax on bottom<BR>>in case of leakage ) and them proceed to regular
meade making. It has an<BR>>unique lime flavor. My husband calls it
"Jack's Lobotomy Meade" Enjoy!<BR></FONT></DIV></BODY></HTML>