I started my pumpkin wine this weekend

[MOwino]

6 gallons of pumpkin wine is now in the primary buckets. I split it up into 2, 3 gallon batches so that my primary's wont overflow. I have heard that the pumpkin wine must's get pretty active.

Here is a pic of one of the primary's.

 

[MOwino]

Transferred 7 gallons to carboy's tonight. This is going to take forever to clear though I think.

 

[ke3ju]

Makes me feel better about the amount of sediment I have in my pumpkin. It looks just like yours.

Ed

 

[rhartwel41]

What does pumpkin wine taste like? Does it come out similar to a pumpkin pie or just a straight up pumpkin flavor? I though about trying it but I don't like pumpkin but love pumpkin pie.

 

[ke3ju]

I imagine it depends on the recipe used. I used straight Pumpkin Pie Filling from cans (I added sugar of course). It already has all of the correct amount of spices in it. I felt there was much less guess work.

So yes, mine tastes like Pumpkin Pie. That's probably the goal for everyone making it.

Cheers,
Ed

 

[MOwino]

My pumpkin wine is starting to clear up some after it's 2nd racking. I am now putting it downstairs in a cooler climate to see if that will aid some in clearing it.

@ rhartwel41, Yes I am trying for the pumpkin pie flavor. It will a semi sweet wine when it is finished.

 

[Stressbaby]

I started 3 gal of pumpkin from fresh pie pumpkins. It looks to be VERY slow to clear.

 

[ke3ju]

That's really looking good. Gotta re-rack mine...

 

[Rodnboro]

I just bottled my 11 month old pumpkin pie last week made from Libby's pumpkin pie mix. It turned out better than I thought it would.

 

[MOwino]

I just bottled my 11 month old pumpkin pie last week made from Libby's pumpkin pie mix. It turned out better than I thought it would.

Were you able to get it clear? What techniques did you use to clear the wine?

 

[Rodnboro]

Were you able to get it clear? What techniques did you use to clear the wine?

After a ton of sediment dropped, this wine cleared better on its own than any other that I have made. It took several months but I bulk aged it anyway. I did make a mistake in adding a little cider spices after about 9 months of aging which clouded the wine some. I dosed it with sparkalloid which cleared it right up. It looks good bottled.

 

[phoebeschipp52]

Pumpkin Wine

Transferred 7 gallons to carboy's tonight. This is going to take forever to clear though I think.

Don't worry just give it time,you've gotten my curiosity going though, I never thought of making wine from pumpkins. I have them in abundance. My next wine will be of pumpkins. Thanks for the inspiration. what yeast did you use? Phoebe.

 

[Stressbaby]

Hi Phoebe, and welcome.

I'm pretty sure that MOWino used canned pumpkin. But it sounds like you have fresh pumpkins and there are recipes for using fresh pumpkin. I have 3 gallons from fresh pumpkin aging now. I used this recipe from Jack Keller but only 1.5# sugar/gallon to keep the OG 1.085. As you can see, you can use any number of different yeasts in this recipe. I used pie pumpkins, each weighs around a pound.

 

[MOwino]

Don't worry just give it time,you've gotten my curiosity going though, I never thought of making wine from pumpkins. I have them in abundance. My next wine will be of pumpkins. Thanks for the inspiration. what yeast did you use? Phoebe.

Sorry for the delay in my response. It's been a busy holiday season for me. I used EC1118 for my yeast but as stated by others there are many other good options.
I opted to use canned pumpkin for two reasons, 1st, I didn't think the pumpkins available to me at the time I made it were ripe enough. And 2nd, I think that maybe I would get a more consistent product in the canned fruit versus the actual pumpkin. But for any other fruit I would prefer fresh whenever possible.

Hope that helps.

 

[MOwino]

After a ton of sediment dropped, this wine cleared better on its own than any other that I have made. It took several months but I bulk aged it anyway. I did make a mistake in adding a little cider spices after about 9 months of aging which clouded the wine some. I dosed it with sparkalloid which cleared it right up. It looks good bottled.

Good to know, thanks for your help.

 

[phoebeschipp52]

Sorry for the delay in my response. It's been a busy holiday season for me. I used EC1118 for my yeast but as stated by others there are many other good options.
I opted to use canned pumpkin for two reasons, 1st, I didn't think the pumpkins available to me at the time I made it were ripe enough. And 2nd, I think that maybe I would get a more consistent product in the canned fruit versus the actual pumpkin. But for any other fruit I would prefer fresh whenever possible.

Hope that helps.

Thanks MOwino. Me too very busy, this season. Hoping I can start the New Year by starting some new wines. I have'nt been doing much wines this year other interests got the better of me.So by next year-end I hope to have a nice collection pumpkin will be among them.Season's Greetings to You and Yours.

 

[jagreek]

Looks really interesting I'd like to start a batch myself, what kind of sugar did you use? I heard good things about brown sugar and pumpkin wine.

 

[MOwino]

I used white sugar.

 

[tamara maillot delong]

Does anyone have a tried and true recipe for Pumpkin Wine please.

 

[G259]

I suppose that the losses are the bugaboo with this, I would probably lose 50% in the rackings, right?