buffalofrenchy
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Hello
I posted this issue in the october wine of the month thread but I am making another thread just for more exposure...
http://www.winemakingtalk.com/forum/f5/october-2014-wine-month-club-46988/index2.html
I am doing this recipe:
I pitched the yeast on Monday evening.
Don't know if fermentation is going on.
Slow to no signs of airlock depending on the day.
I have seen one bubble going out in the airlock couple days ago. Today the airlock is resting low.
It is hard or impossible to measure the SG. At the beginning there was too much solid and now (probably due to the pectic enzyme) it is a thick sludge.
I have some montrachet yeast. Should I make a starter and pitch it? Could it be bad if I have two full bags of yeast in one gallon? The first one was Cote des Blancs and didn't make a starter.
I posted this issue in the october wine of the month thread but I am making another thread just for more exposure...
http://www.winemakingtalk.com/forum/f5/october-2014-wine-month-club-46988/index2.html
I am doing this recipe:
Pumpkin Wine Recipe – 1 Gallon Yield
Looking for a wine that is good in the fall? Maybe seeing pumpkin beer has got you bummed out if your a wine maker. Well this is the recipe that you want to do if you want to make a pumpkin wine. With this wine you can either produce a super dry wine which will be around 18% or a sweeter wine, it’s all based off the wine yeast.
If you wanted to go the high alcohol route use Lalvin K1V-1116 or Lalvin EC-1118. If you wanted to have a sweet wine use, Red Star Côte des Blancs. This will get you about 13% with 5% residual sugar. If you wanted a little less sweet I would recommend Lalvin 71B-1122.
This is one of those recipes that you want to get a early start, it takes some time to get done with this recipe. Make sure you have plenty of time.
Pumpkin Wine
Yield: 1 Gallon Batch
5 lbs grated pumpkin flesh
2 lbs finely granulated sugar
1 tsp pectic enzyme
.5 oz citric acid
1.5 tsp yeast nutrient
1/4 tsp yeast energizer
1 finely crushed and dissolved Campden tablet
6-1/2 pts water
Wine yeast (see above and choose)
Directions:
Take pumpkin flesh and grate the pumpkin flesh. (Don’t place chunks in a blender and attempt to chop them.)
Take water bring water to a boil and stir in the sugar until dissolved.
Take off the heat, and then put pumpkin flesh in primary.
Pour boiling water over pumpkin.
Take mixture and cool to room temperature and add crushed Campden tablet.
Take cover and put on top of primary and allow to sit 8-10 hours.
Add pectic enzyme and allow to sit overnight.
In the morning, add citric acid, yeast nutrient, energizer and yeast.
Cover primary and shake daily for about 5 days.
Take mixture that was in the primary and pour through a nylon straining bag and let pumpkin drip drain.
Transfer to secondary and put on an airlock.
If you do not get a full gallon of liquid, wait 5 days and top up as necessary.
Rack after two weeks
Rack again after additional 30 days, topping up and refitting airlock each time.
Set aside for 3 months and then rack, stabilize, sweeten if desired.
Wait 3 weeks rack into bottles.
Set aside and wait 1 year to drink.
I pitched the yeast on Monday evening.
Don't know if fermentation is going on.
Slow to no signs of airlock depending on the day.
I have seen one bubble going out in the airlock couple days ago. Today the airlock is resting low.
It is hard or impossible to measure the SG. At the beginning there was too much solid and now (probably due to the pectic enzyme) it is a thick sludge.
I have some montrachet yeast. Should I make a starter and pitch it? Could it be bad if I have two full bags of yeast in one gallon? The first one was Cote des Blancs and didn't make a starter.
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