I am thinking about starting a pumpkin wine. Libbys brand canned pumpkin has no preservetives in it so I think I might use this. The only issue is that I'm not sure how much to use for a 6 gallon batch. Any thoughts or ideas? Thanks!
Okay, the SG of my Pumpkin wine was 1.040, now it's 1.000, so unless it goes a little lower (still 2 weeks to go in the primary according to the recipe I had) it looks like the Alcohol content is going to be a little low. I guess the next time I try this I will have to bump up the sugar to 2 kgs of brown sugar, or add a commercial boost pack. I may start another batch in 2 weeks when I rack this batch. As well, even though I poured boiling water/grape juice over the roasted pumkin, I forgot to add sodium metabisulphite.
Live and learn I guess.