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
>>>>
>>>>
>>>
>>>
>>
>>
>
>