Pumpkin wine is commonly drunk during special occasions such as Christmas and Thanksgiving. It contains very little sugar, so you'll need to add virtually all of the sugar the yeast needs. Start this recipe in the morning, as the initial mixture will require all day to prepare.
Instructions
1. Grate the pumpkin flesh into thin pieces and set it aside. Boil water and stir in the sugar until it's completely dissolved. You need to use at least 2 lbs., but you may wish to use up to 3 lbs., depending on the desired sweetness.
2. Place the grated pumpkin flesh into a carboy and add the boiling sugar water. Allow this mixture, called "must," to cool and add a crushed Campden tablet to inhibit the growth of live yeast. Cover the carboy and allow the must to sit for eight to 10 hours.
3. Add the pectic enzyme and allow the must to sit for about 12 hours. Add the citric acid, yeast nutrient and yeast. Stir the must twice each day for the next three days. Pour the must through a straining bag into a second carboy and allow the straining bag to drip drain into this carboy. Attach the airlock to the carboy.
4. Allow the must to sit for five days and top it up to 1 gal. if needed. After two weeks, siphon the liquid into another carboy while leaving the sediment behind. This process is called "racking" the wine. Rack the wine again in another 30 days and top up to 1 gal. Rack and top up again in an additional three months.
5. Add a stabilizing tablet and allow the wine to clear about three weeks before racking it into bottles. Pumpkin wine should age for at least a year and continues to improve with age.
Tags: allow must, carboy allow, flesh into, pumpkin flesh, pumpkin flesh into