Duster
Senior Member
- Joined
- Oct 20, 2010
- Messages
- 858
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I made pumpkin Wine a couple years ago, It did not turn out at all. Since then I have thought of several things I think I should have done differently and am thinking of trying it again but could use some advice.
Should I cook the pumpkin first. Last time I did not.
Last time I used inverted brown sugar, Would cane or corn sugar be a better bet?
Last time I used 10 lbs/gallon of peeled shredded pumpkin meet from smaller pie pumpkins. I am assuming that is good amount and the best pumpkin to use?.
I placed the shredded pumpkin in a pail with water nutrient, energizer, sugar and pectic enzyme for a day, then added K-meta. 24 hours later pitched Red Star Montrachet yeast and finished as normal.
Any thoughts? I really think by baking the pumpkin first it should convert some of the starches in the fruit to sugars the yeast can use.
Should I cook the pumpkin first. Last time I did not.
Last time I used inverted brown sugar, Would cane or corn sugar be a better bet?
Last time I used 10 lbs/gallon of peeled shredded pumpkin meet from smaller pie pumpkins. I am assuming that is good amount and the best pumpkin to use?.
I placed the shredded pumpkin in a pail with water nutrient, energizer, sugar and pectic enzyme for a day, then added K-meta. 24 hours later pitched Red Star Montrachet yeast and finished as normal.
Any thoughts? I really think by baking the pumpkin first it should convert some of the starches in the fruit to sugars the yeast can use.