Sometime in the next 2-4 weeks I hope to make a couple of one gallon batches
of pumpkin wine using Jack's recipe. I was wondering if there are any
tricks to it, though I doubt it? I expect I sshould be using pie pumpkins,
not carving pumpkins, and besides that, nto sure what else to watch out for.

And I have to correct msyelf, the recipe is from jack's site:

http://winemaking.jackkeller.net/reques53.asp

But is actually adapted from a recipe by Leo Zanelli in "Home Winemaking
from A to Z".

Looking forward to this, as I think it'll make a nice treat for thanksgiving
dinner next year, and as an added bonus now, should get a bucnh of pumpkin
seeds to roast up for snacking on this year.

As always, thanks in advance for your help.

Joel

Joel,
I've made pumpkin wine a number of times, and it is one of my favorite
wines. I like to freeze the pumpkin before I use it for making wine. I
started with freezing pumpkin chunks, but then I shredded the pumpkin and
then froze it (which I prefer now). I prefer to use sugar pie pumpkins,
although pie pumpkins will do okay. This wine is good at 1 year, but very
nice at 2 years. Good-luck.
Darlene
Wisconsin


"Joel Sprague" > wrote in message
news:cLr7f.5348$AO5.131@dukeread01...
> Sometime in the next 2-4 weeks I hope to make a couple of one gallon
> batches
> of pumpkin wine using Jack's recipe. I was wondering if there are any
> tricks to it, though I doubt it? I expect I sshould be using pie
> pumpkins,
> not carving pumpkins, and besides that, nto sure what else to watch out
> for.
>
> And I have to correct msyelf, the recipe is from jack's site:
>
> http://winemaking.jackkeller.net/reques53.asp
>
> But is actually adapted from a recipe by Leo Zanelli in "Home Winemaking
> from A to Z".
>
> Looking forward to this, as I think it'll make a nice treat for
> thanksgiving
> dinner next year, and as an added bonus now, should get a bucnh of pumpkin
> seeds to roast up for snacking on this year.
>
> As always, thanks in advance for your help.
>
> Joel
>
>

Thank you very much Darlene, you were actually who I was hoping would
answer, as I figured you'd have good input. WIll look around a few
places for sugar pie pumpkins(have ingredients for enough other wines to
last me a month, course, by that time the pumpkinds will be gone, so I have
until end of good pumpkin season to try to find some sugar pie pumpkins).

Last question, jsut to be sure(guessing the answer is no from what you said,
but would rather ask and be sure), do you cook the pumkin at all? or can I
jsut use it raw for wine. Which would be fine for me, as plan to have oven
busy baking pumpkin seeds.

Joel


"Dar V" > wrote in message
...
> Joel,
> I've made pumpkin wine a number of times, and it is one of my favorite
> wines. I like to freeze the pumpkin before I use it for making wine. I
> started with freezing pumpkin chunks, but then I shredded the pumpkin and
> then froze it (which I prefer now). I prefer to use sugar pie pumpkins,
> although pie pumpkins will do okay. This wine is good at 1 year, but very
> nice at 2 years. Good-luck.
> Darlene
> Wisconsin
>
>
> "Joel Sprague" > wrote in message
> news:cLr7f.5348$AO5.131@dukeread01...
>> Sometime in the next 2-4 weeks I hope to make a couple of one gallon
>> batches
>> of pumpkin wine using Jack's recipe. I was wondering if there are any
>> tricks to it, though I doubt it? I expect I sshould be using pie
>> pumpkins,
>> not carving pumpkins, and besides that, nto sure what else to watch out
>> for.
>>
>> And I have to correct msyelf, the recipe is from jack's site:
>>
>> http://winemaking.jackkeller.net/reques53.asp
>>
>> But is actually adapted from a recipe by Leo Zanelli in "Home Winemaking
>> from A to Z".
>>
>> Looking forward to this, as I think it'll make a nice treat for
>> thanksgiving
>> dinner next year, and as an added bonus now, should get a bucnh of
>> pumpkin
>> seeds to roast up for snacking on this year.
>>
>> As always, thanks in advance for your help.
>>
>> Joel
>>
>>
>
>

Joel,
You're right, I don't cook the pumpkin at all, but use it raw - just shred
the pumpkin flesh & freeze, and avoid the seeds and strings (cook the seeds
to your heart's content). I would try a farmer's veggie stand or a food
store which can tell you the pumpkins are pie or sugar pie. These pumpkins
are way smaller than the larger jack-o'-lantern pumpkins. Where do you live?
I have pulled my sugar pie pumpkins out of my garden, and they've been
sitting in my basement for at least a couple of weeks...waiting for me to
deal with them.
Darlene
Wisconsin

> wrote in message news:wqB7f.10869$Ix3.7235@dukeread05...
> Thank you very much Darlene, you were actually who I was hoping would
> answer, as I figured you'd have good input. WIll look around a few
> places for sugar pie pumpkins(have ingredients for enough other wines to
> last me a month, course, by that time the pumpkinds will be gone, so I
> have until end of good pumpkin season to try to find some sugar pie
> pumpkins).
>
> Last question, jsut to be sure(guessing the answer is no from what you
> said, but would rather ask and be sure), do you cook the pumkin at all?
> or can I jsut use it raw for wine. Which would be fine for me, as plan to
> have oven busy baking pumpkin seeds.
>
> Joel
>
>
> "Dar V" > wrote in message
> ...
>> Joel,
>> I've made pumpkin wine a number of times, and it is one of my favorite
>> wines. I like to freeze the pumpkin before I use it for making wine. I
>> started with freezing pumpkin chunks, but then I shredded the pumpkin and
>> then froze it (which I prefer now). I prefer to use sugar pie pumpkins,
>> although pie pumpkins will do okay. This wine is good at 1 year, but very
>> nice at 2 years. Good-luck.
>> Darlene
>> Wisconsin
>>
>>
>> "Joel Sprague" > wrote in message
>> news:cLr7f.5348$AO5.131@dukeread01...
>>> Sometime in the next 2-4 weeks I hope to make a couple of one gallon
>>> batches
>>> of pumpkin wine using Jack's recipe. I was wondering if there are any
>>> tricks to it, though I doubt it? I expect I sshould be using pie
>>> pumpkins,
>>> not carving pumpkins, and besides that, nto sure what else to watch out
>>> for.
>>>
>>> And I have to correct msyelf, the recipe is from jack's site:
>>>
>>> http://winemaking.jackkeller.net/reques53.asp
>>>
>>> But is actually adapted from a recipe by Leo Zanelli in "Home Winemaking
>>> from A to Z".
>>>
>>> Looking forward to this, as I think it'll make a nice treat for
>>> thanksgiving
>>> dinner next year, and as an added bonus now, should get a bucnh of
>>> pumpkin
>>> seeds to roast up for snacking on this year.
>>>
>>> As always, thanks in advance for your help.
>>>
>>> Joel
>>>
>>>
>>
>>
>
>

I'm in Oklahoma City, which makes me suspect I missed local ones already,
being as we're warmer and have earliert season than you do(at least,
assuming you're same type of seasons/weather as northern IL, where I grew
up). Next year I'll have to hit the farmer's market earlier(though I'll
still check it this week), I suspect. Will probably end up with the pie
pumpkins from grocery store. Smaller than jack o lanterns of course(this is
first year I remembe rseeing them, which is what prompted my questions).
Don't think they're sugar pie pumpkins, but being pie pumpkins at least,
should be better than jack o'lantern type pumpkins

Joel

"Dar V" > wrote in message
...
> Joel,
> You're right, I don't cook the pumpkin at all, but use it raw - just shred
> the pumpkin flesh & freeze, and avoid the seeds and strings (cook the
> seeds to your heart's content). I would try a farmer's veggie stand or a
> food store which can tell you the pumpkins are pie or sugar pie. These
> pumpkins are way smaller than the larger jack-o'-lantern pumpkins. Where
> do you live? I have pulled my sugar pie pumpkins out of my garden, and
> they've been sitting in my basement for at least a couple of
> weeks...waiting for me to deal with them.
> Darlene
> Wisconsin
>
> > wrote in message
> news:wqB7f.10869$Ix3.7235@dukeread05...
>> Thank you very much Darlene, you were actually who I was hoping would
>> answer, as I figured you'd have good input. WIll look around a few
>> places for sugar pie pumpkins(have ingredients for enough other wines to
>> last me a month, course, by that time the pumpkinds will be gone, so I
>> have until end of good pumpkin season to try to find some sugar pie
>> pumpkins).
>>
>> Last question, jsut to be sure(guessing the answer is no from what you
>> said, but would rather ask and be sure), do you cook the pumkin at all?
>> or can I jsut use it raw for wine. Which would be fine for me, as plan
>> to have oven busy baking pumpkin seeds.
>>
>> Joel
>>
>>
>> "Dar V" > wrote in message
>> ...
>>> Joel,
>>> I've made pumpkin wine a number of times, and it is one of my favorite
>>> wines. I like to freeze the pumpkin before I use it for making wine. I
>>> started with freezing pumpkin chunks, but then I shredded the pumpkin
>>> and then froze it (which I prefer now). I prefer to use sugar pie
>>> pumpkins, although pie pumpkins will do okay. This wine is good at 1
>>> year, but very nice at 2 years. Good-luck.
>>> Darlene
>>> Wisconsin
>>>
>>>
>>> "Joel Sprague" > wrote in message
>>> news:cLr7f.5348$AO5.131@dukeread01...
>>>> Sometime in the next 2-4 weeks I hope to make a couple of one gallon
>>>> batches
>>>> of pumpkin wine using Jack's recipe. I was wondering if there are any
>>>> tricks to it, though I doubt it? I expect I sshould be using pie
>>>> pumpkins,
>>>> not carving pumpkins, and besides that, nto sure what else to watch out
>>>> for.
>>>>
>>>> And I have to correct msyelf, the recipe is from jack's site:
>>>>
>>>> http://winemaking.jackkeller.net/reques53.asp
>>>>
>>>> But is actually adapted from a recipe by Leo Zanelli in "Home
>>>> Winemaking
>>>> from A to Z".
>>>>
>>>> Looking forward to this, as I think it'll make a nice treat for
>>>> thanksgiving
>>>> dinner next year, and as an added bonus now, should get a bucnh of
>>>> pumpkin
>>>> seeds to roast up for snacking on this year.
>>>>
>>>> As always, thanks in advance for your help.
>>>>
>>>> Joel
>>>>
>>>>
>>>
>>>
>>
>>
>
>

I would think you have a week or so left...longer season to grow them
maybe...? Besides the other ideas -do you have a Home Depot near you? One
year, our local Home Depot had very cheap pie pumpkins sitting around - you
might try calling first. Pie pumpkins should do fine, just don't get the big
ones.
Good-luck.
Darlene

> wrote in message news:J_B7f.10876$Ix3.3448@dukeread05...
> I'm in Oklahoma City, which makes me suspect I missed local ones already,
> being as we're warmer and have earliert season than you do(at least,
> assuming you're same type of seasons/weather as northern IL, where I grew
> up). Next year I'll have to hit the farmer's market earlier(though I'll
> still check it this week), I suspect. Will probably end up with the pie
> pumpkins from grocery store. Smaller than jack o lanterns of course(this
> is first year I remembe rseeing them, which is what prompted my
> questions). Don't think they're sugar pie pumpkins, but being pie pumpkins
> at least, should be better than jack o'lantern type pumpkins
>
> Joel
>
> "Dar V" > wrote in message
> ...
>> Joel,
>> You're right, I don't cook the pumpkin at all, but use it raw - just
>> shred the pumpkin flesh & freeze, and avoid the seeds and strings (cook
>> the seeds to your heart's content). I would try a farmer's veggie stand
>> or a food store which can tell you the pumpkins are pie or sugar pie.
>> These pumpkins are way smaller than the larger jack-o'-lantern pumpkins.
>> Where do you live? I have pulled my sugar pie pumpkins out of my garden,
>> and they've been sitting in my basement for at least a couple of
>> weeks...waiting for me to deal with them.
>> Darlene
>> Wisconsin
>>
>> > wrote in message
>> news:wqB7f.10869$Ix3.7235@dukeread05...
>>> Thank you very much Darlene, you were actually who I was hoping would
>>> answer, as I figured you'd have good input. WIll look around a few
>>> places for sugar pie pumpkins(have ingredients for enough other wines to
>>> last me a month, course, by that time the pumpkinds will be gone, so I
>>> have until end of good pumpkin season to try to find some sugar pie
>>> pumpkins).
>>>
>>> Last question, jsut to be sure(guessing the answer is no from what you
>>> said, but would rather ask and be sure), do you cook the pumkin at all?
>>> or can I jsut use it raw for wine. Which would be fine for me, as plan
>>> to have oven busy baking pumpkin seeds.
>>>
>>> Joel
>>>
>>>
>>> "Dar V" > wrote in message
>>> ...
>>>> Joel,
>>>> I've made pumpkin wine a number of times, and it is one of my favorite
>>>> wines. I like to freeze the pumpkin before I use it for making wine. I
>>>> started with freezing pumpkin chunks, but then I shredded the pumpkin
>>>> and then froze it (which I prefer now). I prefer to use sugar pie
>>>> pumpkins, although pie pumpkins will do okay. This wine is good at 1
>>>> year, but very nice at 2 years. Good-luck.
>>>> Darlene
>>>> Wisconsin
>>>>
>>>>
>>>> "Joel Sprague" > wrote in message
>>>> news:cLr7f.5348$AO5.131@dukeread01...
>>>>> Sometime in the next 2-4 weeks I hope to make a couple of one gallon
>>>>> batches
>>>>> of pumpkin wine using Jack's recipe. I was wondering if there are any
>>>>> tricks to it, though I doubt it? I expect I sshould be using pie
>>>>> pumpkins,
>>>>> not carving pumpkins, and besides that, nto sure what else to watch
>>>>> out for.
>>>>>
>>>>> And I have to correct msyelf, the recipe is from jack's site:
>>>>>
>>>>> http://winemaking.jackkeller.net/reques53.asp
>>>>>
>>>>> But is actually adapted from a recipe by Leo Zanelli in "Home
>>>>> Winemaking
>>>>> from A to Z".
>>>>>
>>>>> Looking forward to this, as I think it'll make a nice treat for
>>>>> thanksgiving
>>>>> dinner next year, and as an added bonus now, should get a bucnh of
>>>>> pumpkin
>>>>> seeds to roast up for snacking on this year.
>>>>>
>>>>> As always, thanks in advance for your help.
>>>>>
>>>>> Joel
>>>>>
>>>>>
>>>>
>>>>
>>>
>>>
>>
>>
>
>

Just so you all know, others read and benefit from your threads. I am
now on the hunt for sugar pie pumpkins! woo-hoo!

DAve

Dar V wrote:
> I would think you have a week or so left...longer season to grow them
> maybe...? Besides the other ideas -do you have a Home Depot near you? One
> year, our local Home Depot had very cheap pie pumpkins sitting around - you
> might try calling first. Pie pumpkins should do fine, just don't get the big
> ones.
> Good-luck.
> Darlene
>
> > wrote in message news:J_B7f.10876$Ix3.3448@dukeread05...
>
>>I'm in Oklahoma City, which makes me suspect I missed local ones already,
>>being as we're warmer and have earliert season than you do(at least,
>>assuming you're same type of seasons/weather as northern IL, where I grew
>>up). Next year I'll have to hit the farmer's market earlier(though I'll
>>still check it this week), I suspect. Will probably end up with the pie
>>pumpkins from grocery store. Smaller than jack o lanterns of course(this
>>is first year I remembe rseeing them, which is what prompted my
>>questions). Don't think they're sugar pie pumpkins, but being pie pumpkins
>>at least, should be better than jack o'lantern type pumpkins
>>
>>Joel
>>
>>"Dar V" > wrote in message
...
>>
>>>Joel,
>>>You're right, I don't cook the pumpkin at all, but use it raw - just
>>>shred the pumpkin flesh & freeze, and avoid the seeds and strings (cook
>>>the seeds to your heart's content). I would try a farmer's veggie stand
>>>or a food store which can tell you the pumpkins are pie or sugar pie.
>>>These pumpkins are way smaller than the larger jack-o'-lantern pumpkins.
>>>Where do you live? I have pulled my sugar pie pumpkins out of my garden,
>>>and they've been sitting in my basement for at least a couple of
>>>weeks...waiting for me to deal with them.
>>>Darlene
>>>Wisconsin
>>>
> wrote in message
>>>news:wqB7f.10869$Ix3.7235@dukeread05...
>>>
>>>>Thank you very much Darlene, you were actually who I was hoping would
>>>>answer, as I figured you'd have good input. WIll look around a few
>>>>places for sugar pie pumpkins(have ingredients for enough other wines to
>>>>last me a month, course, by that time the pumpkinds will be gone, so I
>>>>have until end of good pumpkin season to try to find some sugar pie
>>>>pumpkins).
>>>>
>>>>Last question, jsut to be sure(guessing the answer is no from what you
>>>>said, but would rather ask and be sure), do you cook the pumkin at all?
>>>>or can I jsut use it raw for wine. Which would be fine for me, as plan
>>>>to have oven busy baking pumpkin seeds.
>>>>
>>>>Joel
>>>>
>>>>
>>>>"Dar V" > wrote in message
...
>>>>
>>>>>Joel,
>>>>>I've made pumpkin wine a number of times, and it is one of my favorite
>>>>>wines. I like to freeze the pumpkin before I use it for making wine. I
>>>>>started with freezing pumpkin chunks, but then I shredded the pumpkin
>>>>>and then froze it (which I prefer now). I prefer to use sugar pie
>>>>>pumpkins, although pie pumpkins will do okay. This wine is good at 1
>>>>>year, but very nice at 2 years. Good-luck.
>>>>>Darlene
>>>>>Wisconsin
>>>>>
>>>>>
>>>>>"Joel Sprague" > wrote in message
>>>>>news:cLr7f.5348$AO5.131@dukeread01...
>>>>>
>>>>>>Sometime in the next 2-4 weeks I hope to make a couple of one gallon
>>>>>>batches
>>>>>>of pumpkin wine using Jack's recipe. I was wondering if there are any
>>>>>>tricks to it, though I doubt it? I expect I sshould be using pie
>>>>>>pumpkins,
>>>>>>not carving pumpkins, and besides that, nto sure what else to watch
>>>>>>out for.
>>>>>>
>>>>>>And I have to correct msyelf, the recipe is from jack's site:
>>>>>>
>>>>>>http://winemaking.jackkeller.net/reques53.asp
>>>>>>
>>>>>>But is actually adapted from a recipe by Leo Zanelli in "Home
>>>>>>Winemaking
>>>>>>from A to Z".
>>>>>>
>>>>>>Looking forward to this, as I think it'll make a nice treat for
>>>>>>thanksgiving
>>>>>>dinner next year, and as an added bonus now, should get a bucnh of
>>>>>>pumpkin
>>>>>>seeds to roast up for snacking on this year.
>>>>>>
>>>>>>As always, thanks in advance for your help.
>>>>>>
>>>>>>Joel
>>>>>>
>>>>>>
>>>>>
>>>>>
>>>>
>>>
>>
>
>

On Tue, 25 Oct 2005 21:38:39 -0500, > wrote:

>I'm in Oklahoma City.

Hey Joel, I live 45 minutes NW of OKC. Did you find any sugar pie
Punk'ns?
Stu

Not yet, checking buy for less, the super walmart on NW side, and
Albertsons. That rpetty much leaves Homeland and the farmer's market over
in bethany, assuming that's not shut down for the season. Hope to check
those tomorrow/this weekend. I'll let you know.

Joel

"Stu Pedaso" <StillAwake@am> wrote in message
...
> On Tue, 25 Oct 2005 21:38:39 -0500, > wrote:
>
> >I'm in Oklahoma City.
>
> Hey Joel, I live 45 minutes NW of OKC. Did you find any sugar pie
> Punk'ns?
> Stu

I 've been back and forth about making a batch of pumpkin wine. After
reading a different discussion on this group I'm not sure if I want to
look for pie pumpkins or some kind of squash. Ahh, what does it
matter, I'm a rookie, probabally come out horrible anyway.

The best pumpkin pie is made form butternut squash or yams. Consider that.

Ray

"hap" > wrote in message
ups.com...
>I 've been back and forth about making a batch of pumpkin wine. After
> reading a different discussion on this group I'm not sure if I want to
> look for pie pumpkins or some kind of squash. Ahh, what does it
> matter, I'm a rookie, probabally come out horrible anyway.
>

Can you make a pumpkin pie without pumpkin? I have made sweet potato
pie before, I did not like it as much as pumpkin pie.

Really, if you are making wine out of butternut squash then it is
butternut squash wine. Different animal altogether IMO.

Droopy wrote:

> Can you make a pumpkin pie without pumpkin? I have made sweet potato
> pie before, I did not like it as much as pumpkin pie.
>
> Really, if you are making wine out of butternut squash then it is
> butternut squash wine. Different animal altogether IMO.

Of course there are some purists who claim that the only WINE is the
fermented juice of the grape. BTW - I am not one of those.

Well according to the feds (and the EU I beleive) it is true. The word
wine is based on the the latin "vinum" for vine. Here in the US if you
want to market a non-grape wine you have to state what type of fruit
went into it on the label. Like "strawberry wine". That causes
problems when people want to market blended wines too.


Anyway that is where that arguement comes from. In the end it is all
semantics.

> The word wine is based on the the latin "vinum" for vine.

Yabbut pumpkins grow on vines, too....

I am making pumpkin wine this year. i am using carving pumpkins
instead of pie pumpkins though. Looking in the archives people say
that it does not taste like pumpkin anyway. I am also using more
pumpkln per gallon than the other recipes to try and offset any lack of
sugar/flavor the carving pumpkin has.

The reason i am using the carving pumpkins is that I hate to seem them
sit outside and rot after halloween. I am freezing the pumpkin like
other people have said, but i am not going to shred it...just cut it
into chunks. I may press the pulp when I am done as well.

Has anyone made this and left the skin on the pumpkin? I am looking
for a quick and dirty method on this one.

Hi.
I am making pumpkin wine for the first time. I am also cutting into
chunks - 15 pounds for 3 gallons (13 pounds of sugar pie pumpkin and 2
pounds of small carving pumpkins, cause I ran out). It's in the freezer
now. I also am interested in any experience. Skins on.

Another question. If I put the chunks/pulp into a nylon bag prior to
adding the boiling water, do I lose some flavor? I just hate to have it
in the primary floating and then trying to figure out how to get it
separated. But if everyone else does it this way, then I will do it.
Just wondering.

Good luck, Droopy, let's compare notes in a while. I am using Jack's
recipe times 3 for three gallons.

DAve
p.s. Why is my place starting to look like a primary/carboy factory? I
have 1 gallon of Welch's frozen grape juice in a carboy, 6 gallons of
cranberry in a carboy, two primaries with Apple Cider/Juice (blending a
1 (cider) and 2 gallon (juice) recipe into a 3 gallon carboy), and now
pumpkin. Hard to believe I just started this hobby in August. :*)


Droopy wrote:
> I am making pumpkin wine this year. i am using carving pumpkins
> instead of pie pumpkins though. Looking in the archives people say
> that it does not taste like pumpkin anyway. I am also using more
> pumpkln per gallon than the other recipes to try and offset any lack of
> sugar/flavor the carving pumpkin has.
>
> The reason i am using the carving pumpkins is that I hate to seem them
> sit outside and rot after halloween. I am freezing the pumpkin like
> other people have said, but i am not going to shred it...just cut it
> into chunks. I may press the pulp when I am done as well.
>
> Has anyone made this and left the skin on the pumpkin? I am looking
> for a quick and dirty method on this one.
>

I haven't started my punkin yet, was out of town and wouldn't have
been here to stir it. Was wondering if Droopy or Dave had any luck
with chunks/skin on. I doubt I will use a grain bag to begin with, but
may use it going into the secondary. I'll also use carving becuse I
couldn't find any sweet pie.

Has anyone used spices, cloves, cinimmon? I plan to add some, not sure
what yet, or when to add them.
Stu

I have not had any problem leaving the skin on so far.

I am just about ready to rack to secondary....the wine tastes fine (for
stuff in primary) The chunks are still in there, they did not break up
too much. And the pumpkin flavor is very slight. I would be carefull
on how much you ameolerate with grape based adjuncts (juice/raisins).

Well, mine has been in a secondary for a few days now. Here is what I
learned.
1. Use course nylon bag, i used a fine one and it took forever to get
the pumpkin to drain out.
2. chop into cellphone size chunks, freeze, thaw, and then shred in
foodprocessor worked great. the freezing makes it easier to shred and
makes it ready for the yeast.
3. once pumpkin is out of primary, my hydrometer would not work well,
since the stuff (must, sorry) was very dense. Once in secondary, the
lees falls quickly to the bottom. I must have 2 inches on the bottom of
pumpkin lees. I put into secondary 11/25 and will re-rack 12/25 and then
stablize if clear on 3/25 (sweeten and bottle 4/04) and let it sit in
bottle for a year.
4. taste - well, it's real pumpkin-y at this point. bright orange but
becoming clearer. I ensured I made enough for a 3 gallon secondary plus
1 750ML bottle so I could top it up.
5. temperature is important. i kept mine at 75 and seemed to bubble down
faster. used a padded heating pad on low setting.

Sure hope this works, as I made 3 gallons. :*)
Good luck, let me know how it goes. spices and things sounds good to add
prior to serving, not sure I'd do it while the yeast is working it's
magic. Hmm. don't know.

DAve

StuPedaso wrote:
> I haven't started my punkin yet, was out of town and wouldn't have
> been here to stir it. Was wondering if Droopy or Dave had any luck
> with chunks/skin on. I doubt I will use a grain bag to begin with, but
> may use it going into the secondary. I'll also use carving becuse I
> couldn't find any sweet pie.
>
> Has anyone used spices, cloves, cinimmon? I plan to add some, not sure
> what yet, or when to add them.
> Stu

StuPedaso wrote:
> I haven't started my punkin yet, was out of town and wouldn't have
> been here to stir it. Was wondering if Droopy or Dave had any luck
> with chunks/skin on. I doubt I will use a grain bag to begin with, but
> may use it going into the secondary. I'll also use carving becuse I
> couldn't find any sweet pie.
>
> Has anyone used spices, cloves, cinimmon? I plan to add some, not sure
> what yet, or when to add them.
> Stu

I just caught this thread, so I'll insert some observations I have
gathered from making pumpkin beer. I wasn't making a normal pumpkin
beer where pumpkin is used in the mash, but rather I added pumpkin to
the wort. I used unspiced pumpkin pie filling (without preservatives).
The beer needs much more time, particularly because it hasn't fizzed
up yet, and also because I used too much hops (IMO).

The filling made the wort very dense and just about jammed up my pump
every time I transferred. I used a lot of cinnamon, on the scale of 10
tsp or more. I have to add up the totals from the different stages.
Some went into the final bottles, but I think it just settled out
without contributing anything. If you plan to spice at bottling, I'd
recommend having some sterile water or alocohol to seep the bottling
cinnamon in for a long time.

In pumpkin beer, the desired flavor is pumpkin pie. You can actually
make pumpkin beer without pumpkin in it at all then, as long as it is
spiced properly. What I had done was used roughly the spices of one
9-inch pie per gallon. In the short term (~3 months) this didn't
contribute anywhere near the spiciness of a regular pumpkin pie. I
expect this to get better over time though, especially after the hops
drop off.

The first bottle I tried had a cola flavor to it. I think it was a
combination of the cinnamon and the hops. It was strange and
unexpected. The cinnamon was certainly there, but I couldn't say that
for the ginger. I even had vanilla beans involved, which didn't seem to
contribute much over the hops. As you can see, I wasn't fond of the hops.

If you're curious, these are the spices I put into a 9-inch pumpkin pie:
1.5 tsp cinnamon
0.5 tsp fresh ginger
0.75 tsp vanilla extract
0.25 tsp nutmeg
If you're curious, I've read that 2" of vanilla bean equals roughly 3"
of vanilla extract. If you're planning to shove vanilla in some wine,
you might as well use the real deal. I don't know how you like your
pumpkin pies though. Some folks like cloves in their pie, but I'd be
more inclined to shove a slice of corned beef in a pie than stick cloves
in it.

All in all, it's a beer that will need time to age, which is code for
"it is pretty rank." I don't know if this was of value to anybody, but I
thought I'd share anyways.

I realize this may be a silly technicality, but when it says "pumpkin
flesh" it's not meaning the stringy innards but the hard inner side of
the pumpkin wall right? (I ask because it wasn't until this halloween
that I realized that's what you actually use in pumpking pie)

Adam Preble wrote:
> StuPedaso wrote:
> > I haven't started my punkin yet, was out of town and wouldn't have
> > been here to stir it. Was wondering if Droopy or Dave had any luck
> > with chunks/skin on. I doubt I will use a grain bag to begin with, but
> > may use it going into the secondary. I'll also use carving becuse I
> > couldn't find any sweet pie.
> >
> > Has anyone used spices, cloves, cinimmon? I plan to add some, not sure
> > what yet, or when to add them.
> > Stu
>
> I just caught this thread, so I'll insert some observations I have
> gathered from making pumpkin beer. I wasn't making a normal pumpkin
> beer where pumpkin is used in the mash, but rather I added pumpkin to
> the wort. I used unspiced pumpkin pie filling (without preservatives).
> The beer needs much more time, particularly because it hasn't fizzed
> up yet, and also because I used too much hops (IMO).
>
> The filling made the wort very dense and just about jammed up my pump
> every time I transferred. I used a lot of cinnamon, on the scale of 10
> tsp or more. I have to add up the totals from the different stages.
> Some went into the final bottles, but I think it just settled out
> without contributing anything. If you plan to spice at bottling, I'd
> recommend having some sterile water or alocohol to seep the bottling
> cinnamon in for a long time.
>
> In pumpkin beer, the desired flavor is pumpkin pie. You can actually
> make pumpkin beer without pumpkin in it at all then, as long as it is
> spiced properly. What I had done was used roughly the spices of one
> 9-inch pie per gallon. In the short term (~3 months) this didn't
> contribute anywhere near the spiciness of a regular pumpkin pie. I
> expect this to get better over time though, especially after the hops
> drop off.
>
> The first bottle I tried had a cola flavor to it. I think it was a
> combination of the cinnamon and the hops. It was strange and
> unexpected. The cinnamon was certainly there, but I couldn't say that
> for the ginger. I even had vanilla beans involved, which didn't seem to
> contribute much over the hops. As you can see, I wasn't fond of the hops.
>
> If you're curious, these are the spices I put into a 9-inch pumpkin pie:
> 1.5 tsp cinnamon
> 0.5 tsp fresh ginger
> 0.75 tsp vanilla extract
> 0.25 tsp nutmeg
> If you're curious, I've read that 2" of vanilla bean equals roughly 3"
> of vanilla extract. If you're planning to shove vanilla in some wine,
> you might as well use the real deal. I don't know how you like your
> pumpkin pies though. Some folks like cloves in their pie, but I'd be
> more inclined to shove a slice of corned beef in a pie than stick cloves
> in it.
>
> All in all, it's a beer that will need time to age, which is code for
> "it is pretty rank." I don't know if this was of value to anybody, but I
> thought I'd share anyways.

Good question.
Remove stringy silly stuff along with the seeds. (The stringy stuff
doesn't taste good, but the seeds can be roasted and eaten separately)
The question was - do you peel the pumpkin or not. I did not. Once the
pumpkin is frozen and thawed (as i outlined) the flesh or peel is much
softer and easier to shred. So it is the outside hard flesh of the
pumpkin that was under debate - some peel, some don't. I didn't.

DAve

wrote:
> I realize this may be a silly technicality, but when it says "pumpkin
> flesh" it's not meaning the stringy innards but the hard inner side of
> the pumpkin wall right? (I ask because it wasn't until this halloween
> that I realized that's what you actually use in pumpking pie)
>
> Adam Preble wrote:
>
>>StuPedaso wrote:
>>
>>>I haven't started my punkin yet, was out of town and wouldn't have
>>>been here to stir it. Was wondering if Droopy or Dave had any luck
>>>with chunks/skin on. I doubt I will use a grain bag to begin with, but
>>>may use it going into the secondary. I'll also use carving becuse I
>>>couldn't find any sweet pie.
>>>
>>>Has anyone used spices, cloves, cinimmon? I plan to add some, not sure
>>>what yet, or when to add them.
>>>Stu
>>
>>I just caught this thread, so I'll insert some observations I have
>>gathered from making pumpkin beer. I wasn't making a normal pumpkin
>>beer where pumpkin is used in the mash, but rather I added pumpkin to
>>the wort. I used unspiced pumpkin pie filling (without preservatives).
>> The beer needs much more time, particularly because it hasn't fizzed
>>up yet, and also because I used too much hops (IMO).
>>
>>The filling made the wort very dense and just about jammed up my pump
>>every time I transferred. I used a lot of cinnamon, on the scale of 10
>>tsp or more. I have to add up the totals from the different stages.
>>Some went into the final bottles, but I think it just settled out
>>without contributing anything. If you plan to spice at bottling, I'd
>>recommend having some sterile water or alocohol to seep the bottling
>>cinnamon in for a long time.
>>
>>In pumpkin beer, the desired flavor is pumpkin pie. You can actually
>>make pumpkin beer without pumpkin in it at all then, as long as it is
>>spiced properly. What I had done was used roughly the spices of one
>>9-inch pie per gallon. In the short term (~3 months) this didn't
>>contribute anywhere near the spiciness of a regular pumpkin pie. I
>>expect this to get better over time though, especially after the hops
>>drop off.
>>
>>The first bottle I tried had a cola flavor to it. I think it was a
>>combination of the cinnamon and the hops. It was strange and
>>unexpected. The cinnamon was certainly there, but I couldn't say that
>>for the ginger. I even had vanilla beans involved, which didn't seem to
>>contribute much over the hops. As you can see, I wasn't fond of the hops.
>>
>>If you're curious, these are the spices I put into a 9-inch pumpkin pie:
>>1.5 tsp cinnamon
>>0.5 tsp fresh ginger
>>0.75 tsp vanilla extract
>>0.25 tsp nutmeg
>>If you're curious, I've read that 2" of vanilla bean equals roughly 3"
>>of vanilla extract. If you're planning to shove vanilla in some wine,
>>you might as well use the real deal. I don't know how you like your
>>pumpkin pies though. Some folks like cloves in their pie, but I'd be
>>more inclined to shove a slice of corned beef in a pie than stick cloves
>>in it.
>>
>>All in all, it's a beer that will need time to age, which is code for
>>"it is pretty rank." I don't know if this was of value to anybody, but I
>>thought I'd share anyways.
>
>