Pumpkin Wine, Recipe and Method
Pumpkins make a fantastic, rich and deep wine that carries autumnal flavours with a foreboding depth. Pumpkin wine is a classic home made wine that can knock your socks off!
In the video below, I have made a 2 gallon batch of pumpkin wine, as I had two surplus pumpkins. . . But here is the recipe for 1 gallon.
In the video below, I have made a 2 gallon batch of pumpkin wine, as I had two surplus pumpkins. . . But here is the recipe for 1 gallon.
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Ingredients:
1) 1 pumpkin - the larger the better, bigger than a babies head.
2) Cinnamon, cloves, ginger and nutmeg - a good shake
3) 1 Teabag
4) 1-2 brown bananas
5) Lemon Juice (one Squirt)
6) ½ cup of raisins
7) 250g of runny honey
8) 1.5kg white granulated sugar
9) 500g of brown sugar
10) Water to 1 gallon
11) Strong alcohol yeast and nutrient
1) 1 pumpkin - the larger the better, bigger than a babies head.
2) Cinnamon, cloves, ginger and nutmeg - a good shake
3) 1 Teabag
4) 1-2 brown bananas
5) Lemon Juice (one Squirt)
6) ½ cup of raisins
7) 250g of runny honey
8) 1.5kg white granulated sugar
9) 500g of brown sugar
10) Water to 1 gallon
11) Strong alcohol yeast and nutrient
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Method:
1) Chop the pumpkin and remove the seeds.
2) Place chopped pumpkin into the primary fermentation bucket
3) Add your flavourings of choice, cinnamon, cloves and ginger
4) Throw in a teabag into the bucket
5) Add 1-2 brown bananas, the raisins and also the honey
6) Add the granulated and brown sugar
7) Add boiling water up to the 1 gallon mark
8) Stir really well and allow to cool to room temp
9) Add the yeast and nutrient
10) Allow the bucket to stand for 3-4 days, stirring regularly
11) When the initial fermentation has subsided, strain the liquid off of the must into a clean demijohn
12) Patiently wait until the wine ferments until dry
1) Chop the pumpkin and remove the seeds.
2) Place chopped pumpkin into the primary fermentation bucket
3) Add your flavourings of choice, cinnamon, cloves and ginger
4) Throw in a teabag into the bucket
5) Add 1-2 brown bananas, the raisins and also the honey
6) Add the granulated and brown sugar
7) Add boiling water up to the 1 gallon mark
8) Stir really well and allow to cool to room temp
9) Add the yeast and nutrient
10) Allow the bucket to stand for 3-4 days, stirring regularly
11) When the initial fermentation has subsided, strain the liquid off of the must into a clean demijohn
12) Patiently wait until the wine ferments until dry