Well, here is an update on my pumpkin batches. I am including links to pics. They are interesting.
This is what 17 lbs of pumpkin dehydrated down to.
And here is the entire solids of the batch, about 3 lbs raisins, ginger, 1-1/4 lbs dehydrated pumpkin, and spices.
And the must as it just started.
And this is the first day on yeast. This stuff took off very quickly and fermented dry within 5 days.
And as opposed to my first batch which was not dehydrated, but shredded, this is the worst that it got. I still had to punch down the cap a couple times a day.
And now the comparisons... This is the cloudy older shredded batch. look how cloudy, and this is almost a whole month older than the newer that follows.
And this is the newest batch, the dehydrated spiced stuff. I really like the smell and color of this one compared to the original stuff. I used the same yeast (lv-1116) and nearly same chemicals and both fermented dry though the newer was 3 days quicker.
And my favorite, the new vs the old in a side by side comparison. Note the color and clarity differences.
Surely you all noticed the fine c*ck and hen wallpaper. I live in the country after all, but I AM changing the kitchen scheme this winter. The paper was here when I bought it.
And of course, here is my little two year old helper! He likes to see if the bubbles make the "bubbler" go!
Greg, Erie, PA