Pumpkin wine

[Graye]

A neighbour has given me two pumpkins. I'm going to make pumpkin pie with the smaller one but I would like to make some pumpkin wine with the big one (it's huge).

I know I had a recipe somewhere but now can't find it. Does anyone have a recipe for pumpkin wine which includes raisins/sultanas ans some ginger please?

[Jimmy]

http://groups.msn.com/WineandBeerMakers ... ecipe.msnw

good luck

Jimmy

[Graye]

Thanks for the link. In the meantime I found "my" recipe book so I've gone with that one. I was a bit apprehensive about the one described because they were using tinned pumpkin pie mix and I have two enormous fresh ones to deal with. Here's the recipe I used in case anyone fancies it.

4 pints chopped pumpkin
2 1/2 lb / 1,100 grams sugar
juice of 1 lemon
1 lb / 450 grams raisins
Wine yeast
1 teaspoon yeast nutrient / energiser
8 pints / 1 gallon boiling water

Dice the pumpkin flesh and add to winemaking fermentation container, with chopped raisins and boiling water. Stir well, adding all of the other pumpkin wine ingredients, but not the wine yeast. When the pumpkin mixture has cooled to room temperature, mix in activated wine yeast and allow to ferment for five days, stirring pumpkin wine mixture several times each day.

Strain the fermenting pumpkin wine must and pour the liquor into a wine demijohn, with airlock. Rack the pumpkin wine for the first time at one month, and then again at approximately four months and eight months. Bottle the pumpkin wine when it has reached one year old and allow to stand for up to one year.

[Jimmy]

Thanks I may try yours too, I have a huge overgrown marrow (cross-pollinated I should imagine).

Jimmy