Pumpkin Puree Wine

[MonsieurLeMeow]

We have just rendered a couple pumpkins into several batches of puree. We let the puree sit in coffee filters overnight and drained off an awful lot of juice. I refuse to accept that this should be discarded, and I was considering using it to make pumpkin wine. Many of the recipes I found online, however advise against pureeing the pumpkin, and instruct you to grate it. Is this just because puree would not settle out easily? My plan is not to use the puree, just the leftover juice that drained off it. Would this impart too little flavour, or not settle properly? Does anyone have any experience with this method?

 

[LJPelletier]

I do not have a LOT of experience, as I am just getting into this stuff myself... however, I would say go ahead and try making your pumpkin wine.

How much juice did you get? How much pumpkin is there? It's fresh pumpkin, right?

 

[Tom]

You will find that its a bear to settle and clear using puree. Best to grate or bake it till soft then chunk it. Make sure you use pectic enzyme.

Not sure how Pumpkine will come out

 

[Arne]

If you are just using the juice, you should be able to let it settle out without too much trouble. I have never tried pumpkin so do not know how much juice you mite need for a gallon. AT a guess, I would probably say at least half juice, other half water. Arne.

 

[MonsieurLeMeow]

I do not have a LOT of experience, as I am just getting into this stuff myself... however, I would say go ahead and try making your pumpkin wine.

How much juice did you get? How much pumpkin is there? It's fresh pumpkin, right?

We got about two and a half litres; that's about the same in quarts. We kept the seeds too, which we have yet to separate from the junk, so we'll chuck all that in the mash too. We were hoping to have enough for a gallon batch of wine, but if not, we'll throw in a butternut squash or something.

 

[MonsieurLeMeow]

You will find that its a bear to settle and clear using puree. Best to grate or bake it till soft then chunk it. Make sure you use pectic enzyme.

Not sure how Pumpkine will come out

That's the one thing I keep hearing about pumpkin, that it takes forever to settle. I haven't seen pectic enzyme in my travels, but there is a hobby brew in town that might stock it. Otherwise I'll get it online.

 

[MonsieurLeMeow]

If you are just using the juice, you should be able to let it settle out without too much trouble. I have never tried pumpkin so do not know how much juice you mite need for a gallon. AT a guess, I would probably say at least half juice, other half water. Arne.

The juice is actually quite syrupy. It's also a fair bit murky as well. I can see how this might turn into a problem later.

 

[Arne]

I would definately put some pectic enzime in with it. Should help with clearing later on if nothing else. Arne.