Makes one gallon.
|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
- Wash and cut open pumpkin. Remove seeds and strings.
Rough peel skin.
- Mash pumpkin meat into straining bag.
- With all pulp in bag, squeeze juice into primary fermenter.
Tie top of straining bag and place in primary fermenter.
- Add all remaining ingredients, except yeast.
- Cover primary fermenter.
- Wait 24 hours, then add yeast and re-cover primary fermenter.
- Stir daily, check S.G. and press pulp lightly to aid
- When S.G. reaches 1.040 (3-5 days), lightly press juice
from bag. Then syphon juice into glass container and attach
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- 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.