Fw: pumpkin wine
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> From: Vossen <cneevoss@tcc.on.ca>
> To: pumpkins <pumpkins@mallorn.com>
> Subject: pumpkin wine
> Date: Tuesday, October 12, 1999 10:09 PM
>
> 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.
>
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