|
|
#1
28-10-2007, 05:32 PM
|
||||
|
||||
Pumpkin wine
Pumpkin Wine Recipe - 3 Gallon batch
Ingredients: 3 gallons water 12 lbs pumpkin 3 lbs white raisins 7 lbs sugar 3 sticks crushed cinnamon sticks 3 inches sliced ginger root 0.75 tsp tannin powder 3 level tsp yeast nutrient 2.5 oz acid blend 1.5 tsp pectin enzyme 1 packet of Lalvin K1-V1116 (Montpellier) yeast Instructions: 1. Wash and sanitize all utensils. 2. Boil 3 gallons of water and dissolve 5 lbs of sugar into water. 3. Add pumpkin, raisins, cinnamon, ginger to empty primary fermenter. 4. Pour boiling water into primary fermenter, stir well and let cool to room temp. 5. When primary is room temperature add tannin powder, and pectin enzyme. 6. Add 2.5 oz acid blend to primary and stir well. 7. Check specific gravity. Should be 1.085 - 1.095. Add sugar to raise if necessary. 8. Check acid. Acid level should be between 6 and 7 p.p.t. Add acid if necessary. (0.12 oz of acid blend will raise the acidity in 1 gallon of wine by 1 p.p.t.). 9. Let sit overnight. 10. Create yeast starter: 2 cups water, 2 tbsp sugar, .5 tsp yeast nutrient, .25 tsp acid blend, yeast pkg. 11. Stir well and check acid and sugar levels one more time. 12. Pitch yeast starter and yeast nutrient. 13. Stir and measure daily until SG is 1.020 SG or less. 14. When SG is 1.020 SG or less, rack or strain into secondary. 15. Allow to ferment out. 16. When fermentation has ceased,sulphite and sorbate and proceed as you normally would,sweeten to desired SG / taste
__________________
N.G.W.B.J. Vice Chairman and acting secretary Yorkshire Federation of Winemakers and Brewers Treasurer Pontefract wine circle Founder and Owner winesathome.co.uk Winemaker 
|
|
#2
30-10-2009, 02:25 PM
|
|||
|
|||
|
more questions
 ....is there a preferred pumpkin type? any chance of a brief description of the result? cheers 
__________________
To most people solutions mean answers. But to chemists solutions are things that are all mixed up. More info about my brews and brewing here
|
|
#3
30-10-2009, 05:21 PM
|
|||
|
|||
|
and more questions (sorry
 )how finely/coarsely should i chop the pumpkin? do i need to chop the raisins?
__________________
To most people solutions mean answers. But to chemists solutions are things that are all mixed up. More info about my brews and brewing here
|
|
#4
30-10-2009, 05:40 PM
|
||||
|
||||
|
Quote:
|
|
#5
30-10-2009, 05:54 PM
|
|||
|
|||
|
cheers
 Quote:
__________________
To most people solutions mean answers. But to chemists solutions are things that are all mixed up. More info about my brews and brewing here
|
|
#6
31-10-2009, 08:38 AM
|
||||
|
||||
|
Quote:
If you don't chop it too finely then it shouldn't be an issue when filtering/straining....... regards jtfb
__________________
Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy. Some blog ramblings
|
|
#7
31-10-2009, 03:13 PM
|
|||
|
|||
|
Quote:
 ! I have long thought that cooking pectin laden fruit/veg too long releases too much pectin which causes problems with clearing later on. And that chopping too finely has the same effect as its harder to gauge when the correct cooking time has come and gone (softness/breaking up of fruit/veg). On the reverse side of the coin undercooking doesn't extract enough flavour. So there is a balance to be struck which is one part of the art/craft/science of brewing. Are my assumptions wrong, or am i simply being too general and pumpkin is not such a problem with pectin and flavours?
__________________
To most people solutions mean answers. But to chemists solutions are things that are all mixed up. More info about my brews and brewing here
|
 |
| Thread Tools | |
|
|
