First Fruit Wine

[Flame145]

I usually make wine from grapes. I never tried making fruit wines. It actually seems a little more involved. I just started 3 gallons of canned pumpkin wine, from pumpkin pie filling. I got the recipe from the wine press fruit wine recipe book, page 32.
It smells really good and right now I'm waiting for the mixture to cool down. I had to pour boiling water with sugar over top of the pie filling. The filling liquified, even thought the instruction had me place pie filling in a nylon stocking. I guess it will thicken back, and seperate itself from the liquid after adding the pectic enzyme. Anyway I can't wait till its done smells great.

 

[St Allie]

sounds very interesting.. have you ever tasted pumpkin wine?

Allie

 

[Flame145]

No I never tried it. It was all the talk on this forum that made me want to try it. I love pumkin pie, so the wine version of it should be right up my alley. It smells great. Hope it comes out as good as it smells.

 

[KSmith3011]

Keep us updated with a Pumpkin Wine blog. I think that would be awesome for the holidays next year. Please, keep us informed.
Good luck

 

[Flame145]

Keep us updated with a Pumpkin Wine blog. I think that would be awesome for the holidays next year. Please, keep us informed.
Good luck

I checked the TA of the wine and its .30 I'm having a hard time raising the acidity. Recipe called for 3 tsp of citric acid. I have add like 8 citric and 8 tartaric, but that barely moved it. It tastes alot better, but I don't know if thats good enough. I read that fruit wines should be around .50 TA.
Any suggestions. anyone

 

[Savana123]

My fruit wine was obviously grape but which is the basic start. After this I tried peach wine and it all went so well.