Recipe:
3 quarts water
2 cups sugar
1 can 30 ounce Libby Pumpkin Pie Filling
handful of hops
Boiled this down to 2 quarts
Then added another half cup of sugar
ABV measured 7% potential
Once cooled added 2 quarts of fresh strained keifer to the 2 quarts of pumpkin. Added three hops and then added airlock. Process started on 8/12/2016
On 9/4/2016 there was no bubbles in airlock so i decided to bottle. Measured 0% ABV, so conceivably i made 7% drink.
When it came to bottling i decided to make ginger tea and cinioman tea (both from natural ingredients, not ground)
3 bottles (Basic):
12 ounces from carboy, 4 ounces fresh kefir + 1 tsp sugar
3 bottles (ginger)
12 ounces from carboy, 2 ounces ginger tea, 2 ounces fresh kefir + 1 tsp sugar
3 bottles (cinamon)
12 ounces from carboy, 2 ounces cinnamon tea, 2 ounces fresh kefir + 1 tsp sugar
Note: After bottling and sitting for 2 weeks, i don't think cinnamon is a good spice for kefir/pumpkin brews. Really adds an off flavor. Ginger was really good, but next time lesson ginger in the tea.
The basic bottles of just pumpkin had faint under tones of pumpkin. Next time i will add molasses and more hops to the base.
When you say you added 2 quarts of strained keifer, do you mean you added 2 quarts of the water or 2 quarts of keifer grains?
ReplyDeleteThis recipe sounds amazing! Thanks for posting.