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<DIV><SPAN class=330142502-06102000><FONT color=#0000ff size=2>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. </FONT></SPAN></DIV></DIV>
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style="PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #0000ff 2px solid; MARGIN-RIGHT: 0px">
<DIV class=OutlookMessageHeader dir=ltr align=left><FONT face=Tahoma
size=2>-----Original Message-----<BR><B>From:</B> owner-hist-brewing@rt.com
[mailto:owner-hist-brewing@rt.com]<B>On Behalf Of </B>Matt
Maples<BR><B>Sent:</B> Thursday, October 05, 2000 8:02 PM<BR><B>To:</B>
hist-brewing@pbm.com<BR><B>Subject:</B> hist-brewing: Re: Jack's
Lobotomy<BR><BR></FONT></DIV>
<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>
<DIV> </DIV>
<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></BLOCKQUOTE></BODY></HTML>