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Makes one gallon.

Ingredients:

4 lbs. Pumpkin Meat 7 pints Water
2 1/4 cup Sugar 2-1/2 tsp. Acid Blend
1 tsp. Yeast Nutrient 1 Campden Tablet, crushed
1 pkg. Wine Yeast 1/4 Tsp. Tannin

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.

Directions:

  1. Wash and cut open pumpkin. Remove seeds and strings. Rough peel skin.
  2. Mash pumpkin meat into straining bag.
  3. With all pulp in bag, squeeze juice into primary fermenter. Tie top of straining bag and place in primary fermenter.
  4. Add all remaining ingredients, except yeast.
  5. Cover primary fermenter.
  6. Wait 24 hours, then add yeast and re-cover primary fermenter.
  7. Stir daily, check S.G. and press pulp lightly to aid extraction.
  8. When S.G. reaches 1.040 (3-5 days), lightly press juice from bag. Then syphon juice into glass container and attach airlock.
  9. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
  10. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.

You can age this wine dry or sweeten slightly at bottling. To sweeten, add 1/2 tsp. stablizer. Then, add 1/4 lbs. dissolved sugar per gallon.

 

 

 

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