The first batch of pumpkin spice was so delicious that Mary B said I should make more. She doesn't want us to run out in the fall. So I followed the same recipe and steps as the first batch. As with all things there are always slight deviations.
Notably, I started with about a half gallon less water. The first batch was a bit unwieldy so less water made it easier to work with. I added the remainder of the water during the step where I heated the mixture and added sugar and honey.
Another noteworthy item is that when I was heating the mixture to add the sugar it started to boil over a little. It never scalded but I think it got hotter than the first batch.
Finally I eyeballed the spices more. I'm sure that I added more spices than the first batch.
It's been brewing for 2 weeks now. It started out thicker than I remember the first batch but has liquefied a lot now. Fermentation seems pretty rapid and it smells very good.
I plan on letting this one sit on the pumpkin pulp longer than the first batch since it didn't seem to have a negative effect.
- 8/26/2017 I let it sit for a long time. It seemed to ferment for much longer than the first batch. I took it off and bottled it. I don't remember the date but just realized that I didn't finish this blog entry. Life gets busy sometimes :-)
11/23/2017 Thanksgiving - Had this and the V1 batch at Thanksgiving and everyone liked it. The V2 batch didn't bubble in the glass. Maybe it finished more completely. Both were very tasty and had their own character but were very similar in taste so I guess the recipe is good.
