Every year my wife buys a bunch of pumkins for decoration and for her and our son to carve up. I found a recipe for pumpkin wine and it makes 1 Gallon.

Ingredients:

  • 4 lbs. Pumpkin Meat
  • 7 pints Water
  • 2 1/4 lb Sugar
  • 2 1/2 tsp Acid Blend
  • 1/4 tsp Wine Tannin
  • 1 tsp Yeast Nutrient
  • 1 Campden Tablet crushed
  • 1 pkg Wine Yeast

Instructions:

  • Wash and cut open pumkin, remove seeds and stringy material. Rough peel skin.
  • Grind or mash up pumkin in to nylon straining bag.
  • Squeeze juice in to primary.
  • Keeping pulp in nylon bag, tie top and place in primary.
  • Stir in all ingredients except the wine yeast.
  • Cover primary.
  • After 24 hours add yeast to must and recover.
  • Stir daily and check the Specific Gravity and press pulp lightly to add extraction of juice from pulp.
  • When Specific Gravity reaches 1.040 strain juice lightly from nylon bag.
  • Syphon wine off sediment in to clean secondary.
  • Attach airlock
  • When Specific Gravity reaches 1.000, syphon off sediment in to another clean secondary. Reattach airlock.
  • Let wine clear and syphon again in 2 months and again before bottling.

You may want to age this wine dry or back-sweeten it slightly.

Sweeten at bottling by adding 1/2 tsp stabilizer and then add in 1/4 dissolved sugar.

Cheers!

 

NOTE:
2/15/2013 – We tried making this one and it is definitely not one of our favorites. Live, Learn, Share!

 

 

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