Pumpkin Wine

[vaughn202]

My next batch is going to be Pumpkin Wine. I still have a large pumpkin left over from my wife's autumn decorations. It is still firm all the way around and is 12-14 inches in diameter. I'm guessing it weighs 8-10 pounds. The recipe I have calls for 5 pounds of grated pumpkin meat. Would it be beneficial to grate the pumpkin and freeze it first or just grate it when the must is being prepared? I am planning on using Red Star Cote des Blancs yeast for a sweeter wine. Any recommendations? This will be my first attempt at making Pumpkin Wine. -kv

 

[NorthernWinos]

I would grate is as soon as possible....It could be moldy inside.

I saw a winery was offering Pumpkin/Cranberry wine....sounds like a good combination for next years Holidays....

 

[Tom]

How many gallons do you expect on making with that pumpkin?

 

[vaughn202]

It is a one gallon recipe. I am planning on grating it after work tomorrow and freezing it. The recipe doesn't call for freezing the pumpkin first, but I understand freezing fruit helps to break down the cells easier during the fermentation process.

 

[Tom]

Cote des Blanc is a good choice of yeast. add enough sugar to bring it to % you desire.
Don't forget to add Pectic Enzyne before you add the yeast (24 hrs prior)
that will help break it down

 

[Wayne1]

I have a batch of pumpkin in secondary fermentation - I cut it off the rind and grated it in the food processor - the grating was easy but the getting of the rind was a pain!