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