Mabon Pumpkin Mead

Mabon Pumpkin Mead

Put together from several pumpkin mead recipes on the internet:


1 empty 2 gal primary fermentation vessel (food bucket)

1 empty 4L jug

1 air lock

2 lbs raw honey honey

1 lb brown sugar

12 oz diced, baked pumkin

1 cinnamon stick

1 pkt Montrachet wine yeast

1/2 tsp yeast nutrient

1/2 tsp pectic enzyme

1/8 tsp tannen powder

1 Campden tablet

juice of two oranges + twist of peel



bake pumpkin after glazing with butter, brown sugar

mix honey and water at 1:2 ratio in sauce pan, heating until foam forms on surface, skim foam

add allspice, nutmeg, cinnamon stick, brown sugar to honey mixture, allow to cool

add pumkin, tannen, pectic enzyme, yeast nutrient, honey mixture, and Campden tablet to primary fermentation vessel

24 hours later, add yeast to the juice of two oranges. give 1-2 hours to become frothy

add yeasty orange juice, twist of orange peel to must

rack in 1 month, again 6 weeks later, again 6 weeks later

bottle at 6 months if clear, consume at Mabon year after year


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Filed under hedonism, witchcraft

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