pumpkin wine
Unfortunately I don't have this old guys formula. there are two sound
ones in a book by Gail Demerow called the perfect pumpkin. The old guy I
was talking about brewed in his pumpkin. one bunch of grapes in a small
pumpkin 2 or three in a bigger one lots of brown sugar and yeast' but I
don't know quantities he brewed right in the pumpkin. try this
15 -25 LB pumpkin grated
4 1/2 gallons water
sugar or honey or brown sugar
and if your Canadian you might want to make 1 pound of your sweetener maple
syrup (for dry 7 LB for medium 10 LB for sweet 12 LB) juice of 3
lemons.
1 packet wine yeast
boil grated pumpkin 15 or 20 min cool and strain through layers cheese
cloth add sweetener add lemon juice stir
cool to 70 deg F add wine yeast
after fermentation stops siphon of into a carboy set a side to clear
about three months racking of again may reduce sediment faster
siphon into sterilized wine bottles taking care not
to disturb the sediment at this stage I use a pump and filter I rent
from my local home brewing store. this reduces the waiting time to let it
settle. cork bottles store for 8 months in cool dark place. It will improve
with age if kept cool something I also
do is add a raison to each bottle at bottling. this gathers the sediment
left in the bottles and sweetens the wine slightly. this is not in the
recipe I tripled it and on he third batch in the vat put half pumpkin
half grapes.
---------------------------------------------------------------------
To sign-off this list, send email to majordomo@mallorn.com with the
message text UNSUBSCRIBE PUMPKINS
