NOTE: Thought I’d share a recipe for mead.
1 sound, hard-rind pumpkin (approx. 2 quart capacity)
1 1/2 quarts of water
4 lbs. honey
2 each oranges and lemons
1 pkt. wine yeast
1 tea bag (black tea)
Prepare yeast starter.
Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises.
Remove from heat; stir in sliced citrus fruits, including skins.
Cool to room temperature; pitch yeast.
Allow to sit over night.
Prepare pumpkin by cutting off the top with a sharp knife. The top must “mate” with the bottom so cut carefully. Clean out the seeds, strings, and membranes of the pumpkin. Rinse out with water.
Pour the must into the pumpkin, leaving an inch of air space between the liquid and the rim of the opening. Replace the top.
Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water.
Dip the pumpkin, bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam.
Set the pumpkin in the middle of a shallow dishpan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot.
Allow to sit for two months, then siphon off and bottle.