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
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
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