Hey Guys and Gals! A golden pumpkin wine with a little spice. Makes one gallon.
Ingredients
Step 1
5 lb pumpkin flesh, grated
2.5 lb sugar
1/2 lb golden raisins, chopped
1 gallon water
1 cinnamon stick
1 inch fresh ginger, sliced
2 tsp acid blend
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 Campden tablet, crushed
Step 2
1 pack white wine yeast
Directions
1. Put the pumpkin, raisins, cinnamon and ginger in a straining bag in the primary fermenter.
2. Boil the water and sugar until dissolved and pour over the bag. Cool, then stir in the acid blend, nutrient, pectic enzyme and Campden tablet. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment 5 to 7 days, squeezing the bag and stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish, weeks to months.
6. Rack every two to three months until clear. Sweeten to taste once it is still.
7. Bottle and age 6 to 12 months.