Monday, 27 October 2008

Pumpkin Wine for Halloween

You can always try your hand at making Pumpkin Wine to use up all the flesh of those scooped out pumpkins. It will be ready just in time for next year's Halloween. If you want to make a Spiced Pumpkin Wine you can add 1 cinnamon stick, 1 inch of fresh ginger root, 1 whole nutmeg, 1 tsp whole cloves or/and 1 tsp cardamom seeds.

Pumpkin Wine

1 pumpkin
5 cups sugar
1 teaspoon yeast nutrient
1 lb raisins
1 package wine yeast
1 gallon water, boiling

Take the pumpkin flesh and place in a sterilised bucket. Add raisins and boiling water. Let sit overnight. Add all the other ingredients except yeast. Stir well to dissolve sugar. Sprinkle yeast over the mixture and stir. Stir daily for three to five days.

Strain the must and squeeze out as much juice as you can. Siphon into demi johns. You can make up to volume with water if necessary. Attach the airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle. For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into demi john. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

2 comments:

Unknown said...

Hi Sue,

I once grew a strain of large pumpkins and had several left over in the 100 pound range. A friend asked for one to make pumpkin wine. His recipe was similar to yours except the fermentation was carried out in the hollowed out pumpkin and required little filtration. The tough part was that he filled the pumpkin on his kitchen table and then tried to carry it to his basement.

Bad idea! It nearly killed him!

WineDineDivas said...

What a delicious idea! Thank you Sue for the recipe.
Cheers:)
Judit & Corina