Steve,
The pumpkin was fresh(skin taken off, seed & gunk out), then frozen for a
couple of months to break it down, thawed, and then used to make wine. In my
most recent batch (2 months ago) , I shredded (per Jack and others
suggestion) the raw pumpkin, and froze it, then thawed to make the wine. At
the time, I used the bananas just because I had some for extra body. In the
batches since this one, I have consistently added the Welch's for extra body
along with the tannin and pectic enzyme. Oh, I do use oranges instead of
lemons for the acid requirement; I'm not a fan of lemons and really don't
like the taste at all. I'm pretty happy with how this batch turned out, so
for me I wouldn't change anything, but there are recipes out there that add
cinnamon sticks (but that is up to you). Good-luck.
Darlene
Wisconsin

"spud" > wrote in message
...
> Hi Darlene:
>
> Was the pumpkin cooked - fresh, froze? What (if anything) would you
> do different?
>
> Steve - Noobie (with 20lbs of fresh-frozen pumpkin in the freezer)
> Oregon
>
>
>> "Dar V" > wrote:
>
>>Ed,
>>If I could, I'd like to send you to Jack Keller's homemade wine site
>>because
>>that's where I picked up the original recipe
>>http://winemaking.jackkeller.net/request.asp. Take a look at that recipe
>>and
>>description, I did tweak the recipe by adding 1 lb of bananas, 1 can of
>>frozen Welch's 100% white grape juice,1/4 tsp tannin, and 1/2 tsp pectic
>>enzyme (for a 1 gallon recipe). By doing this, I did lower the sugar
>>amount
>>to 5 cups. Yes, I do add water - 4 quarts + 1 pint (I like to have
>>leftover
>>top-up to add later on). Good-luck.
>>Darlene
>