Re: Pumpkin wine
This is a recipe I found, hope it helps.
5 lbs grated pumpkin flesh
3-1/4 lbs finely granulated sugar
1/2 oz citric acid
1 tsp yeast nutrient
6-1/2 pts water
Montpellier or Eau de Vie wine yeast
Bring the water to a boil and stir in the sugar until dissolved. Remove from
heat. Place grated pumpkin flesh in primary and pour boiling water over
pumpkin. Allow to cool to room temperature and add citric acid, yeast
nutrient and activated yeast. Cover primary and stir daily for three days,
submerging "cap" as necessary. Pour through a nylon straining bag and let
pumpkin drip drain. Transfer to secondary and fit airlock. After 5 days, top
up if necessary. Rack after two weeks and again after additional 30 days,
topping up and refitting airlock each time. Set aside for 3 months and then
rack, stabilize, sweeten if desired, wait 10 days for dead yeast to fall
out, and rack into bottles.
I haven't tried this......yet.
Harry
----- Original Message -----
From: "Kathie Morgan" <fishrap@netdex.com>
To: <pumpkins@mallorn.com>
Sent: Saturday, December 08, 2001 5:00 PM
Subject: Pumpkin wine
> Would someone mind reposting last year's recipe for pumpkin wine? I
> believe I broke my toe while in the barrel trying to stomp out the
> juice.
> Thanks!
> Kathie
>
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