Optional step: Cut pumpkin in half, remove seeds, and roast (flat side down) at 350 for 20-30 minutes (or until edges are caramelized and skin is easy to peel). Let cool.
4 cups pumpkin puree
Sanitize everything that will be used in the brewing process.
Heat about 1/2 gallon of water in the pot on low heat. Once it's starting to steam (not boiling), add the honey and stir it so it dissolves. Let the diluted honey cool to less than 90 degrees Fahrenheit (so that natural yeast is not killed by hot water).
3 pounds honey, 1 gallon water
Peel the pumpkin and remove the seeds (if not already done from roasting).
4 cups pumpkin puree
Add pumpkin, brown sugar, spices, and raisins into the one-gallon jug.
½ pound raisins, 1 cup brown sugar, 3 sticks cinnamon, ½ tsp nutmeg, ¼ tsp whole cloves, 1 Tbsp vanilla extract, 4 cups pumpkin puree
Use the funnel and carefully pour the cool diluted honey mixture into the jug.
3 pounds honey, 1 gallon water
Top off the jug with cold water, leaving at least 2 inches of head space on top. Add acid and yeast. Put the lid on the jug and gently mix everything around a bit.
Add water to the airlock, and put it with the rubber stopper into the end of the carboy. Store in a cool dark place. It should start bubbling within 12-24 hours.
After about 4-6 weeks of fermenting, and once all bubbles have stopped rising in the jug and airlock, the mead can be bottled and aged. The pumpkin pie moonshine is drinkable 2 months after bottling, and tastes best about 1 year later.
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Keyword Brandy, Mead, Moonshine, Schnapps, Wine
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