This is not my recipe. I am planning to brew without the addition of the apple juice concentrate however I will be adding yeast nutrient to support fermentation.
Ingredients:
1 gallon Indian Summer apple juice (SG 1.050)
10 oz Langer's frozen apple juice concentrate
1 can (29 oz) Libby's pumpkin puree (NOT pie filling, no added sugar)
US-05 ale yeast
1 campden tablet at 2nd racking time
4 whole cloves
1/2 tsp 'apple pie spice'
1/8 C vodka
1/2 tsp sorbate for stabilizing at the end
3/4 C white sugar for backsweetening
Method: I brewed with the pumpkin pulp in the must. I mixed the first 4 ingredients in a plastic brew bucket with lid/airlock, and pitched the dry yeast straight on top of the must. It fermented until about SG 1.010 in ten days. By this point the pumpkin puree had settled to the bottom. Then I racked to secondary, glass growler. (You should probably top up with fresh apple juice here, although I did not.) Be careful not to upset the pumpkin sludge.
At this point, I added the spices, suspended in vodka, to the secondary. After 4 days, I racked a second time to get rid of the remaining spice/pumpkin sludge. That seemed to be enough time to get the spice flavors. I racked onto 1 campden tablet.
I let it sit in secondary for 3 weeks, and then racked onto 3/4 C sugar and 1/2 tsp sorbate to halt the fermentation and backsweeten. I put the growler in the fridge for good measure, and I will bottle when it clears a bit. It already tastes fantastic though, just the right amount of spice & pumpkin.
