I bought the coolest pumpkin at Halloween, a Jarrahdale Blue. It's been sitting around, they store exceptionally well and are great for pies. But I don't bake, I brew, so here we go with pumpkin wine. First things first, you need to get the meat out. I  decided to cook it whole in the barbecue. I drilled three holes around the stem button to let steam out. An hour and a half at 340° F had it looking like this. A knife slid right in and the skin seems to be separated from the flesh. When it cools I'm going to remove the seeds and see if they're still roastable, then scoop out the flesh, weigh it, and calculate a recipe for the wine. The pumpkin was 12 pounds before cooking.

Looking forward to hearing about the results. My stylist also mentioned baking the seeds for consumption,  I'll try this next year.

I've did a bit of home brew ale in my university days, but never heard of pumpkin wine. My parents did make NHS orange juice wine many years ago,  good to know the tax payers £'s were used well!

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I'm not very patient. It's still steaming, but look at how the skin is coming right off. This is going to be easy peasy!



The recipe calls for 5 pounds of pumpkin per gallon, so I'm hoping for a two gallon batch, maybe a little more.

that's awesome! do you put any spices in the wine?

Quote from: Maddie86 on December 17, 2017, 01:43:16 PM
that's awesome! do you put any spices in the wine?

Yes, I'm going to put a little cinnamon and nutmeg into it later on, and part of the sugar is going to be molasses, that will richen the colour as well.

I ended up with ten pounds of pumpkin and the recipe is:

10 pounds cooked pumpkin
6 pounds white sugar
12 oz molasses
Pinch of cinnamon and nutmeg
Zest and juice of two lemons
2 tsp pectic enzyme
2 tsp yeast nutrient
2 Campden tablets, crushed
1 tsp wine tannin
2 gallons of water
1 packet Lalvin EC 1118 yeast  (The 18 means that the yeast will tolerate 18% alcohol)

Day one: Four pounds of the sugar was boiled in the water and poured over the pumpkin (The rest of the sugar and the molasses, will be fed in later). After it cooled, the pectic enzyme and Campden tablets were mixed in well. The Campden will kill any wild yeasts that may find their way in, it would also kill my yeast if I added them today. So 24 hours from now I will add yeast nutrient, the tannin, and the yeast itself.

My sister made some apple wine 40+ wears ago and it was bad and the bottles got left in the back of a cupboard for 1 1/2 years with cotton wool in the necks. When we found it all the bits had settled and it was as clear as tap water so it had to be tasted. BLOODY HELL it was like rocket fuel, apple vodka more like that warmed your toes. So how many % proof will this end up???

Should be around 30 proof. This is going to be a strong dry wine.

My glass is empty

My father has some 'vintage' dandelion and burdock,  that I remember gathering the flowers for as a child, it's super smooth! Mmmm

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"Dandelion wine is fermented sunshine."  Jack Keller

Quote from: Devlyn Marie on December 17, 2017, 03:03:11 PM
"Dandelion wine is fermented sunshine."  Jack Keller

Ooo nice quote!

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Quote from: Devlyn Marie on December 17, 2017, 02:33:01 PM
Yes, I'm going to put a little cinnamon and nutmeg into it later on, and part of the sugar is going to be molasses, that will richen the colour as well.

I ended up with ten pounds of pumpkin and the recipe is:

10 pounds cooked pumpkin
6 pounds white sugar
12 oz molasses
Pinch of cinnamon and nutmeg
Zest and juice of two lemons
2 tsp pectic enzyme
2 tsp yeast nutrient
2 Campden tablets, crushed
1 tsp wine tannin
2 gallons of water
1 packet Lalvin EC 1118 yeast  (The 18 means that the yeast will tolerate 18% alcohol)

yum, that sounds amazing!

Last night I pitched the yeast, we have fizzing this morning and a beautiful pumpkin pie/yeasty smell in the kitchen. I have this one in the sink with a weighted lid because I'm sensing a fruit blowover due to the stringiness of the pumpkin.

Hugs, Devlyn