Spiced Pumpkin Wine Recipe (5 Gallons)
- 16 lbs. Pumpkin (flesh only)
- 3 lbs. Raisins (chopped)
- 4 Cinnamon Sticks
- 11 lbs. Cane Sugar
- 4-1/2 Tbsp. Acid Blend
- 1 Tbsp. Yeast Energizer
- 1 Tsp. Pectic Enzyme
- 1 Packet Lalvin K1V-1116 Wine Yeast
- 5 Campden Tablets (before fermentation)
- 5 Campden Tablets (before bottling)
Method:-
To start this wine recipe off you
will want to prepare 16 lbs of pumpkin flesh. Scraping it away from the
pumpkin's outer shell should be enough to break it up sufficiently, but if you
do have any hunks, you will want to chop them up. The raisins should be
coarsely chopped, as well.
Add all the ingredients to 5 gallons
of water EXCEPT for the wine yeast. Only add 5 crushed Campden tablets at this
point. The other 5 will be added later, when you are bottling the wine. This
should be done in an open fermenter. Leave the fermenter open. Only cover with
a thin towel, nothing more, for 24 hours. This is to give time for the Campden
tablets to sterilize the wine must, and then dissipate into the air. After 24
hours, sprinkle on the packet of wine yeast, and you are on your way to making
some great tasting pumpkin wine.
Happy Winemaking.