In the process of making a four gallon batch of pumpkin wine now. One more week and it should be done and ready to bottle. I had baked the pumpkin in the oven with a half gallon of grape juice so it was cooked through but not mushy. I had used 24 oz of dates, 7.5 lbs golden sugar a little over a lb of golden blossom honey, juice and zest of one orange The last gravity reading I did it was a 14.85 %alc. In conditioning I added some cloves and crystallized ginger.
Oooooh it’s that time of year! I hadn’t seen this but already boiled up my pumpkins for pie this morning. Chai tea for that warm glow. Must be something in the air…get it must…like wine…cheers
I Do a variation of pumpkin every year always turns out lovely and very clear But usually make 5 gallon from a large pumpkin and not tried simmering it either
As this recipe is quite high in cloves, the tea has been omitted as the cloves contain a heap of Gallic acid (about 10%) of their weight in fact, so the addition of tea would raise the tannin level too high IMHO, but, it's always worth experimenting and seeing what works :)
In the process of making a four gallon batch of pumpkin wine now. One more week and it should be done and ready to bottle. I had baked the pumpkin in the oven with a half gallon of grape juice so it was cooked through but not mushy. I had used 24 oz of dates, 7.5 lbs golden sugar a little over a lb of golden blossom honey, juice and zest of one orange The last gravity reading I did it was a 14.85 %alc. In conditioning I added some cloves and crystallized ginger.
Oooooh it’s that time of year! I hadn’t seen this but already boiled up my pumpkins for pie this morning. Chai tea for that warm glow. Must be something in the air…get it must…like wine…cheers
Very interesting.
I Do a variation of pumpkin every year always turns out lovely and very clear
But usually make 5 gallon from a large pumpkin and not tried simmering it either
Looks like it will be lovely. I’d like to brew a pumpkin beer cheers 👍🍻
I wonder if using slightly roasted pumpkin would add anything extra to the flavour?
There’s not tea bag this time? Is this a none/low tannin wine?
As this recipe is quite high in cloves, the tea has been omitted as the cloves contain a heap of Gallic acid (about 10%) of their weight in fact, so the addition of tea would raise the tannin level too high IMHO, but, it's always worth experimenting and seeing what works :)
1st yeahhh
i just did mine for half an hour because 30 minutes felt too long
I wanted so much to watch this but the flurry of hands made it impossible,
Y