Pumpkin Wine likes the cold

[bilbo-in-maine]

I've had 2 3/4 gallons of pumpkin wine outside that I started about the
second week in October. It was only out about 6 days, dropping to 18
degrees at the coldest. I just racked it off a thin layer of sediment
today and have a lovely clear yellow-golden nectar.

I tried to get a close-up of one bottle. Its label was put behind</span> the bottle and is clearly visible!

The alcohol is around 14%, a little noticeable, but acid TA is right
where it should be at 5.75 and the wine is very smooth. After aging, I
think (hope, hope) it will be a delight in reasonable moderation.

Bill


Edited by: bilbo-in-maine

 

[MedPretzel]

What's the recipe?





Fresh or canned pumpkin?





Tip: (Jack Keller said he wanted to try this too, after I gave the tip to him!!!) add 1 can of welch's white to the batch after stabilizing (I made 5 gallons, so 1/5 can if you make 1 gallon -- it looks like you made 2.5 gallons, so add 1/2 can to the whole shebang). It gives it the right amount of sweetness and vinosity.





Mine tastes great, even my husband thinks its good.

Good job on your pumpkin. Looks good enough to drink!

 

[bilbo-in-maine]

Thanks Martina!



This was from Jack's site, let me see if I can find it...



http://winemaking.jackkeller.net/reques53.asp



The pumpkin was fresh, and I ran pieces of it (deskinned) through the food processor, then put in a strainer bag.



I have two more fresh pumpkins in storage in the mud room keeping cool. I hope to do another batch next week



Bill

 

[masta]

Nice Job on the pumpkinBill and the cold really cleared it well!

 

[bilbo-in-maine]

Thank you Scott.

 

[masta]

I just noticed the oak cubes in the bottom...French or American?

 

[bilbo-in-maine]

Scott - It is American oak, house toast from George. I intended to make a
pumpkin "chardonnay", and it will be similar I think based upon today's
tasting by several people. I have done the same with a gallon of Mango wine
I made at the same time as the this.

Bill

 

[masta]

Making wine rocks!

 

[MedPretzel]

Making wine rocks!

It certainly does!!!

 

[Waldo]

Kinda gets in your blood doesn't it?

 

[MedPretzel]

Yep, that too!

 

[bilbo-in-maine]

An update - did the third racking today along with a taste test. This
is being the best behaved scratch wine I have done to date. It has
cleared on its own very nicely, set its acid levels within at
acceptable levels without being nagged, and taken on subtle oak
characteristics quite readily. My intent was to make a chardonnay style
white wine, and this is what it is. You wouldn't know that its origins
were from a gourd and not a grape. It is just delightful.

Above - There is a bottle of port wine behind the center jug and you are seeing its label.

Shot from another angle - oak cubes on the bottom.



I'm glad I have another batch of the same ending fermentation stage now.

Bill

 

[MedPretzel]

Oh, I think I'm going to have some competition at the FVW reunion with this one.

It sounds very good.

Did you add spices? I'm too lazy to go back and look thru the post...

 

[bilbo-in-maine]

No spices. Also no Welch's concentrate, but I'm intrigued by how you rave about its use. This would be a good experiment.

 

[bilbo-in-maine]

Another quick update - I decided to remove the oak cubes since they had been in this wine for 9 weeks and have imparted a nice vanilla aftertaste, although there is not a heavy tannin "pucker". The oak cubes are from George, his American House Toast.

I couldn't resist taking more photos as it is an exceptionally clear wine.

The 'ol wine-bottle-label-behind-the-jug shot:

And the equally clever wife's-face-behind-the jug angle

Is this how we look to goldfish??

 

[NorthernWinos]

That's funny!!!!

 

[pkcook]

Wow, that is clear! Kinda hate to bottle something that nice, just like to set and admire it

.


Pat

 

[MedPretzel]

That's for sure! Wonderful looking wine! I hope that one bottle is reserved for the Wine-Reunion-Gathering in the Spring!!!

 

[Waldo]

Beautifullooking wine Bilbo. Great job podner.