sirden1959
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- Joined
- Oct 21, 2009
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Alright all I am going to try a pumken wine reciepe from here but some cloves/spices added and use brown sugar instead.
I am going to freeze the pumpkin meat or pulp as you call it I guess, should it be witht he skin left on for the tannin in it or should I remove it before freezing?
Thanks...
wines in proccess:
Orange bottling in a week or two
black cherry final racking
Apple spice racked
pear second fermenting 10/19/11
I am going to freeze the pumpkin meat or pulp as you call it I guess, should it be witht he skin left on for the tannin in it or should I remove it before freezing?
Thanks...
wines in proccess:
Orange bottling in a week or two
black cherry final racking
Apple spice racked
pear second fermenting 10/19/11