Published the Oct 31 2018 in "Articles"
Today is a special day, today is the day you’re going to be scared and see freaky people around you…Today is Halloween!
However, at One To Wine it’s not Halloween but Hallowine! And we think it’s time to make something of all these pumpkins we can see around us, it’s time for pumpkin wine!
Pumpkin wine recipe is very easy and the wine is damn good, but you will have to be very patient before tasting it!
For making one gallon of pumpkin wine, you’ll need:
- 8 cups of Pumpkin Flesh
- 1 pound of Golden Raisins
- 1 Cinnamon Stick
- 1 inch of Ginger Root
- 1 whole Nutmeg
- 1 gallon of Water
- 5 cups of Sugar
- 1 teaspoon of Yeast Nutrient
- 3 teaspoon of Acid Blend (Pumpkins are low acid, so you need to add acid to promote proper fermentation).
- 1 package of Wine Yeast
- Wash, trim, peel and chop (or grind) the pumpkin.
- Place in the primary fermenter (you can use a fermentation crock or a fermenting bucket for instance).
- Add the raisins, spices, and the boiling water.
- Cover the primary fermenter and Wait 24 hours.
- After 24 hours, uncover the fermenter and add sugar.
- Stir well. Make sure all of the sugar is dissolved. Take a hydrometer reading. Starting gravity should read between 1.090 and 1.095.
- Sprinkle yeast over the mixture and stir.
- Cover the primary fermenter and attach an airlock.
- Stir daily. Make sure to check your gravity often to make sure you have a healthy fermentation.
At the end of this first ferment, the pumpkin will have turned to mush and the grapes will be plump.
- After 2-3 weeks, strain mixture through a sanitised nylon bag. Squeeze as much fluid out as possible. Place it into a sanitised jug for secondary fermentation.
- Top up to one gallon with water if needed.
- Cover secondary fermenter and attach an airlock.
- Wait for wine to clear.
- Transfer back and forth from primary to secondary as many times as you need to clear sediment.
- 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 of wine. Stir gently, and place back into the secondary fermenter. Repeat the process every six weeks until that the fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bootle.
Let age for at least a year for best flavour!