Question:

Has anyone made pumpkin wine and what are your thoughts. I'm just
looking for another little project before winter, but after the grapes
this year.

I have access to large quantities of Pumpkins for reasonable if I
wish.

The question is this: What would be better, Regular pumpkins or the
smaller pie pumpkins? I checked Jack's site, but there is no
distinction on what kinds of pumpkins are suggested.

Are there typical problems with the must/fermentation that I should be
aware of?

Greg, Erie, PA

Hmmmm interesting thought.. for the last number of years around this
time I always make a pumpkin beer that ends up about 8% no sugar
needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
year.. Try you own recipe.. but make sure there is some cinnemon and
cloves in it to give it the usual pumpkin pie flavour. With beer I
found if I cut the pumpkin in large slices and baked them in the oven
at 170F for about 8 hrs. I get a hell of a lot of sugar content out
of the starch in the pumpkin For the beers no sugar needed..

cheers
the islander.





On Sat, 18 Sep 2004 23:26:22 -0400, Hoss > wrote:

>Question:
>
>Has anyone made pumpkin wine and what are your thoughts. I'm just
>looking for another little project before winter, but after the grapes
>this year.
>
>I have access to large quantities of Pumpkins for reasonable if I
>wish.
>
>The question is this: What would be better, Regular pumpkins or the
>smaller pie pumpkins? I checked Jack's site, but there is no
>distinction on what kinds of pumpkins are suggested.
>
>Are there typical problems with the must/fermentation that I should be
>aware of?
>
>Greg, Erie, PA

Hmmmm interesting thought.. for the last number of years around this
time I always make a pumpkin beer that ends up about 8% no sugar
needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
year.. Try you own recipe.. but make sure there is some cinnemon and
cloves in it to give it the usual pumpkin pie flavour. With beer I
found if I cut the pumpkin in large slices and baked them in the oven
at 170F for about 8 hrs. I get a hell of a lot of sugar content out
of the starch in the pumpkin For the beers no sugar needed..

cheers
the islander.





On Sat, 18 Sep 2004 23:26:22 -0400, Hoss > wrote:

>Question:
>
>Has anyone made pumpkin wine and what are your thoughts. I'm just
>looking for another little project before winter, but after the grapes
>this year.
>
>I have access to large quantities of Pumpkins for reasonable if I
>wish.
>
>The question is this: What would be better, Regular pumpkins or the
>smaller pie pumpkins? I checked Jack's site, but there is no
>distinction on what kinds of pumpkins are suggested.
>
>Are there typical problems with the must/fermentation that I should be
>aware of?
>
>Greg, Erie, PA

Hey,
I've made pumpkin wine 2 times, and I will be making it again this fall. As
a gardener, I like to look for pie pumpkins for the wine. I figure if it
makes a better pie, it will make a better wine. I cut up my pumpkins into
pieces, taking the skin off and the insides out. I freeze for a couple of
months first before I make the wine. Pumpkins are very hard, so the
freezing breaks down the fruit. There are recipes out there that call for
different types of spices, but that I think is up to the individual
winemaker and their tastes(I didn't use them). Pumpkin wine takes a long
time to age, about 2 years. My first batch will be ready this January.
When I bottled it at about 8 months though, I was very pleased. The
harshness was gone, and what I had left was a wine which tasted something
like a German Riesling. Good-luck.
Darlene

"Hoss" > wrote in message
news
> Question:
>
> Has anyone made pumpkin wine and what are your thoughts. I'm just
> looking for another little project before winter, but after the grapes
> this year.
>
> I have access to large quantities of Pumpkins for reasonable if I
> wish.
>
> The question is this: What would be better, Regular pumpkins or the
> smaller pie pumpkins? I checked Jack's site, but there is no
> distinction on what kinds of pumpkins are suggested.
>
> Are there typical problems with the must/fermentation that I should be
> aware of?
>
> Greg, Erie, PA
>

Hey,
I've made pumpkin wine 2 times, and I will be making it again this fall. As
a gardener, I like to look for pie pumpkins for the wine. I figure if it
makes a better pie, it will make a better wine. I cut up my pumpkins into
pieces, taking the skin off and the insides out. I freeze for a couple of
months first before I make the wine. Pumpkins are very hard, so the
freezing breaks down the fruit. There are recipes out there that call for
different types of spices, but that I think is up to the individual
winemaker and their tastes(I didn't use them). Pumpkin wine takes a long
time to age, about 2 years. My first batch will be ready this January.
When I bottled it at about 8 months though, I was very pleased. The
harshness was gone, and what I had left was a wine which tasted something
like a German Riesling. Good-luck.
Darlene

"Hoss" > wrote in message
news
> Question:
>
> Has anyone made pumpkin wine and what are your thoughts. I'm just
> looking for another little project before winter, but after the grapes
> this year.
>
> I have access to large quantities of Pumpkins for reasonable if I
> wish.
>
> The question is this: What would be better, Regular pumpkins or the
> smaller pie pumpkins? I checked Jack's site, but there is no
> distinction on what kinds of pumpkins are suggested.
>
> Are there typical problems with the must/fermentation that I should be
> aware of?
>
> Greg, Erie, PA
>

Hi

I like the sound of 'Pie-eyed Pumpkin' do you have e recipe?

>Hmmmm interesting thought.. for the last number of years around this
>time I always make a pumpkin beer that ends up about 8% no sugar
>needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
>year.. Try you own recipe.. but make sure there is some cinnemon and
>cloves in it to give it the usual pumpkin pie flavour. With beer I
>found if I cut the pumpkin in large slices and baked them in the oven
>at 170F for about 8 hrs. I get a hell of a lot of sugar content out
>of the starch in the pumpkin For the beers no sugar needed..

--
Jon Frohmaier

Hi

I like the sound of 'Pie-eyed Pumpkin' do you have e recipe?

>Hmmmm interesting thought.. for the last number of years around this
>time I always make a pumpkin beer that ends up about 8% no sugar
>needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
>year.. Try you own recipe.. but make sure there is some cinnemon and
>cloves in it to give it the usual pumpkin pie flavour. With beer I
>found if I cut the pumpkin in large slices and baked them in the oven
>at 170F for about 8 hrs. I get a hell of a lot of sugar content out
>of the starch in the pumpkin For the beers no sugar needed..

--
Jon Frohmaier

On Mon, 20 Sep 2004 00:12:32 GMT, "Dar V" > wrote:
Darlene,

I thought the same thing about the pie pumpkins. I also thought about
freezing them. Did you follow a certain recipe, I intend on following
Jacks. Since the pumpkin is so starchy, how much ballpark sugar did
you use? I know you said you didn't use spices, how was the taste when
you bottled it? Strong pumpkin or subtle?

I made a big batch of watermelon, and the smell was much harsher than
I expected when I racked it. Of course I had a little left over, so I
fridged it and had it the other day. Surprisingly, it smelled much
better and though still tasting harsh and yeasty, i know it has high
potential.

I was going to just make a 3 gallon batch of the pumpkin, and maybe
sweeten a gallon when I bottled it, but now that Islander replied with
that neat sounding recipe, I am stumped as to whether I am going to
make a 3 and a one gallon or two three gallon batches ;-)



>Hey,
>I've made pumpkin wine 2 times, and I will be making it again this fall. As
>a gardener, I like to look for pie pumpkins for the wine. I figure if it
>makes a better pie, it will make a better wine. I cut up my pumpkins into
>pieces, taking the skin off and the insides out. I freeze for a couple of
>months first before I make the wine. Pumpkins are very hard, so the
>freezing breaks down the fruit. There are recipes out there that call for
>different types of spices, but that I think is up to the individual
>winemaker and their tastes(I didn't use them). Pumpkin wine takes a long
>time to age, about 2 years. My first batch will be ready this January.
>When I bottled it at about 8 months though, I was very pleased. The
>harshness was gone, and what I had left was a wine which tasted something
>like a German Riesling. Good-luck.
>Darlene
>
>"

On Mon, 20 Sep 2004 00:12:32 GMT, "Dar V" > wrote:
Darlene,

I thought the same thing about the pie pumpkins. I also thought about
freezing them. Did you follow a certain recipe, I intend on following
Jacks. Since the pumpkin is so starchy, how much ballpark sugar did
you use? I know you said you didn't use spices, how was the taste when
you bottled it? Strong pumpkin or subtle?

I made a big batch of watermelon, and the smell was much harsher than
I expected when I racked it. Of course I had a little left over, so I
fridged it and had it the other day. Surprisingly, it smelled much
better and though still tasting harsh and yeasty, i know it has high
potential.

I was going to just make a 3 gallon batch of the pumpkin, and maybe
sweeten a gallon when I bottled it, but now that Islander replied with
that neat sounding recipe, I am stumped as to whether I am going to
make a 3 and a one gallon or two three gallon batches ;-)



>Hey,
>I've made pumpkin wine 2 times, and I will be making it again this fall. As
>a gardener, I like to look for pie pumpkins for the wine. I figure if it
>makes a better pie, it will make a better wine. I cut up my pumpkins into
>pieces, taking the skin off and the insides out. I freeze for a couple of
>months first before I make the wine. Pumpkins are very hard, so the
>freezing breaks down the fruit. There are recipes out there that call for
>different types of spices, but that I think is up to the individual
>winemaker and their tastes(I didn't use them). Pumpkin wine takes a long
>time to age, about 2 years. My first batch will be ready this January.
>When I bottled it at about 8 months though, I was very pleased. The
>harshness was gone, and what I had left was a wine which tasted something
>like a German Riesling. Good-luck.
>Darlene
>
>"

On Mon, 20 Sep 2004 00:12:32 GMT, "Dar V" > wrote:
Darlene,

I thought the same thing about the pie pumpkins. I also thought about
freezing them. Did you follow a certain recipe, I intend on following
Jacks. Since the pumpkin is so starchy, how much ballpark sugar did
you use? I know you said you didn't use spices, how was the taste when
you bottled it? Strong pumpkin or subtle?

I made a big batch of watermelon, and the smell was much harsher than
I expected when I racked it. Of course I had a little left over, so I
fridged it and had it the other day. Surprisingly, it smelled much
better and though still tasting harsh and yeasty, i know it has high
potential.

I was going to just make a 3 gallon batch of the pumpkin, and maybe
sweeten a gallon when I bottled it, but now that Islander replied with
that neat sounding recipe, I am stumped as to whether I am going to
make a 3 and a one gallon or two three gallon batches ;-)



>Hey,
>I've made pumpkin wine 2 times, and I will be making it again this fall. As
>a gardener, I like to look for pie pumpkins for the wine. I figure if it
>makes a better pie, it will make a better wine. I cut up my pumpkins into
>pieces, taking the skin off and the insides out. I freeze for a couple of
>months first before I make the wine. Pumpkins are very hard, so the
>freezing breaks down the fruit. There are recipes out there that call for
>different types of spices, but that I think is up to the individual
>winemaker and their tastes(I didn't use them). Pumpkin wine takes a long
>time to age, about 2 years. My first batch will be ready this January.
>When I bottled it at about 8 months though, I was very pleased. The
>harshness was gone, and what I had left was a wine which tasted something
>like a German Riesling. Good-luck.
>Darlene
>
>"

Nice thought Islander! Doing this, you probably lost a lot of
moisture from the pumpkin, right? Surely I'll have to readjust the
liquid level once the flesh is reconstituted.

I can see many different batches on the horizon.

Greg, Erie, PA

On Sun, 19 Sep 2004 06:28:04 GMT, (islander)
wrote:

>Hmmmm interesting thought.. for the last number of years around this
>time I always make a pumpkin beer that ends up about 8% no sugar
>needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
>year.. Try you own recipe.. but make sure there is some cinnemon and
>cloves in it to give it the usual pumpkin pie flavour. With beer I
>found if I cut the pumpkin in large slices and baked them in the oven
>at 170F for about 8 hrs. I get a hell of a lot of sugar content out
>of the starch in the pumpkin For the beers no sugar needed..
>
>cheers
>the islander.
>
>

Nice thought Islander! Doing this, you probably lost a lot of
moisture from the pumpkin, right? Surely I'll have to readjust the
liquid level once the flesh is reconstituted.

I can see many different batches on the horizon.

Greg, Erie, PA

On Sun, 19 Sep 2004 06:28:04 GMT, (islander)
wrote:

>Hmmmm interesting thought.. for the last number of years around this
>time I always make a pumpkin beer that ends up about 8% no sugar
>needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
>year.. Try you own recipe.. but make sure there is some cinnemon and
>cloves in it to give it the usual pumpkin pie flavour. With beer I
>found if I cut the pumpkin in large slices and baked them in the oven
>at 170F for about 8 hrs. I get a hell of a lot of sugar content out
>of the starch in the pumpkin For the beers no sugar needed..
>
>cheers
>the islander.
>
>

I sort of used Jack's recipe as well as a recipe from Terry Garey's book on
Home winemaking. Pumpkin wine doesn't taste like pumpkin to me, nor does it
have an orange color. I would say my pumpkin tastes like a German Riesling
wine - a light colored wine. I've made watermelon wine too, and you're
right it has a very strong smell and taste (unlike pumpkin; which might be
why people add spices).

My latest pumpkin wine had a 12% alcohol by volume - here's the 1 gallon
recipe:
5 lbs frozen and thawed pie pumpkin
4 1/2 qts water
1 can 100 % Welch's white grape juice
Juice of 3 oranges
1 tsp yeast nutrient
1/4 tsp tannin
1/2 tsp pectic enzyme
5 cups sugar
1 crushed campden tablet
1 packet Montrachet yeast

I like wine which is on the sweeter side, so I do have to sweeten &
stabilize before bottling. It is up to you which recipe to use. Make the
wine to what you would like. Good-luck.
Darlene

"Hoss" > wrote in message
...
> On Mon, 20 Sep 2004 00:12:32 GMT, "Dar V" > wrote:
> Darlene,
>
> I thought the same thing about the pie pumpkins. I also thought about
> freezing them. Did you follow a certain recipe, I intend on following
> Jacks. Since the pumpkin is so starchy, how much ballpark sugar did
> you use? I know you said you didn't use spices, how was the taste when
> you bottled it? Strong pumpkin or subtle?
>
> I made a big batch of watermelon, and the smell was much harsher than
> I expected when I racked it. Of course I had a little left over, so I
> fridged it and had it the other day. Surprisingly, it smelled much
> better and though still tasting harsh and yeasty, i know it has high
> potential.
>
> I was going to just make a 3 gallon batch of the pumpkin, and maybe
> sweeten a gallon when I bottled it, but now that Islander replied with
> that neat sounding recipe, I am stumped as to whether I am going to
> make a 3 and a one gallon or two three gallon batches ;-)
>
>
>
>>Hey,
>>I've made pumpkin wine 2 times, and I will be making it again this fall.
>>As
>>a gardener, I like to look for pie pumpkins for the wine. I figure if it
>>makes a better pie, it will make a better wine. I cut up my pumpkins into
>>pieces, taking the skin off and the insides out. I freeze for a couple of
>>months first before I make the wine. Pumpkins are very hard, so the
>>freezing breaks down the fruit. There are recipes out there that call for
>>different types of spices, but that I think is up to the individual
>>winemaker and their tastes(I didn't use them). Pumpkin wine takes a long
>>time to age, about 2 years. My first batch will be ready this January.
>>When I bottled it at about 8 months though, I was very pleased. The
>>harshness was gone, and what I had left was a wine which tasted something
>>like a German Riesling. Good-luck.
>>Darlene
>>
>>"
>

I sort of used Jack's recipe as well as a recipe from Terry Garey's book on
Home winemaking. Pumpkin wine doesn't taste like pumpkin to me, nor does it
have an orange color. I would say my pumpkin tastes like a German Riesling
wine - a light colored wine. I've made watermelon wine too, and you're
right it has a very strong smell and taste (unlike pumpkin; which might be
why people add spices).

My latest pumpkin wine had a 12% alcohol by volume - here's the 1 gallon
recipe:
5 lbs frozen and thawed pie pumpkin
4 1/2 qts water
1 can 100 % Welch's white grape juice
Juice of 3 oranges
1 tsp yeast nutrient
1/4 tsp tannin
1/2 tsp pectic enzyme
5 cups sugar
1 crushed campden tablet
1 packet Montrachet yeast

I like wine which is on the sweeter side, so I do have to sweeten &
stabilize before bottling. It is up to you which recipe to use. Make the
wine to what you would like. Good-luck.
Darlene

"Hoss" > wrote in message
...
> On Mon, 20 Sep 2004 00:12:32 GMT, "Dar V" > wrote:
> Darlene,
>
> I thought the same thing about the pie pumpkins. I also thought about
> freezing them. Did you follow a certain recipe, I intend on following
> Jacks. Since the pumpkin is so starchy, how much ballpark sugar did
> you use? I know you said you didn't use spices, how was the taste when
> you bottled it? Strong pumpkin or subtle?
>
> I made a big batch of watermelon, and the smell was much harsher than
> I expected when I racked it. Of course I had a little left over, so I
> fridged it and had it the other day. Surprisingly, it smelled much
> better and though still tasting harsh and yeasty, i know it has high
> potential.
>
> I was going to just make a 3 gallon batch of the pumpkin, and maybe
> sweeten a gallon when I bottled it, but now that Islander replied with
> that neat sounding recipe, I am stumped as to whether I am going to
> make a 3 and a one gallon or two three gallon batches ;-)
>
>
>
>>Hey,
>>I've made pumpkin wine 2 times, and I will be making it again this fall.
>>As
>>a gardener, I like to look for pie pumpkins for the wine. I figure if it
>>makes a better pie, it will make a better wine. I cut up my pumpkins into
>>pieces, taking the skin off and the insides out. I freeze for a couple of
>>months first before I make the wine. Pumpkins are very hard, so the
>>freezing breaks down the fruit. There are recipes out there that call for
>>different types of spices, but that I think is up to the individual
>>winemaker and their tastes(I didn't use them). Pumpkin wine takes a long
>>time to age, about 2 years. My first batch will be ready this January.
>>When I bottled it at about 8 months though, I was very pleased. The
>>harshness was gone, and what I had left was a wine which tasted something
>>like a German Riesling. Good-luck.
>>Darlene
>>
>>"
>

Greg,

I did not use the recipe on my web site (the one from Leo Zanelli's
book) as the sugar was just too high for table or social wine. I used
1.5 pounds of sugar and the alcohol was still high (about 15%), so I
certainly believe the poster who claimed he had 8% natural sugar in
his pumpkin.

I did not use spices, as that was not what I wanted to taste. I was
after the taste of pumpkin wine.

As in the recipe, I grated the pumpkin. I used an electric rotary
grater. Doing it by hand would have been a very tiresome chore, as
the flesh was very hard. However, I soon saw the advantages of grated
pumpkin over slices or chunks, as it fermented to dryness in only 8
days and the yeast really were able to get everything out of the
pumpkin. The discarded pulp looked like it had been bleached and
tenderized.

Mine has been in the bottle for 10 months and is not ready to drink.
Everyone I have talked to has said 1-3 years are required, but the
finished wine is so mellow you just want to gilp it. I suspect the
person who said two years aging in the bottle is probably right, but
individual batches will vary, of course, due to the pumpkins used
(varieties, ripeness, terrior) and techniques employed. Mine is
considerably softer than it was when bottled, but not yet mellow.
And, since I know it will indeed mellow out, I know it will be worth
the wait. It has already developed a good nose during the 10 months.

By the way, I used two small pumpkins. I have no idea what kind they
were but my wife said they are the sweeter ones.

Good luck and don't be impatient.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Greg,

I did not use the recipe on my web site (the one from Leo Zanelli's
book) as the sugar was just too high for table or social wine. I used
1.5 pounds of sugar and the alcohol was still high (about 15%), so I
certainly believe the poster who claimed he had 8% natural sugar in
his pumpkin.

I did not use spices, as that was not what I wanted to taste. I was
after the taste of pumpkin wine.

As in the recipe, I grated the pumpkin. I used an electric rotary
grater. Doing it by hand would have been a very tiresome chore, as
the flesh was very hard. However, I soon saw the advantages of grated
pumpkin over slices or chunks, as it fermented to dryness in only 8
days and the yeast really were able to get everything out of the
pumpkin. The discarded pulp looked like it had been bleached and
tenderized.

Mine has been in the bottle for 10 months and is not ready to drink.
Everyone I have talked to has said 1-3 years are required, but the
finished wine is so mellow you just want to gilp it. I suspect the
person who said two years aging in the bottle is probably right, but
individual batches will vary, of course, due to the pumpkins used
(varieties, ripeness, terrior) and techniques employed. Mine is
considerably softer than it was when bottled, but not yet mellow.
And, since I know it will indeed mellow out, I know it will be worth
the wait. It has already developed a good nose during the 10 months.

By the way, I used two small pumpkins. I have no idea what kind they
were but my wife said they are the sweeter ones.

Good luck and don't be impatient.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

My wife always says that the best pumpkin pie is made from squash. They
tend to be sweeter. You might consider some of the winter squash. Maybe
buternut which is my favorite. But I have not make wine from it yet.

Ray

"islander" > wrote in message
...
> Hmmmm interesting thought.. for the last number of years around this
> time I always make a pumpkin beer that ends up about 8% no sugar
> needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
> year.. Try you own recipe.. but make sure there is some cinnemon and
> cloves in it to give it the usual pumpkin pie flavour. With beer I
> found if I cut the pumpkin in large slices and baked them in the oven
> at 170F for about 8 hrs. I get a hell of a lot of sugar content out
> of the starch in the pumpkin For the beers no sugar needed..
>
> cheers
> the islander.
>
>
>
>
>
> On Sat, 18 Sep 2004 23:26:22 -0400, Hoss > wrote:
>
>>Question:
>>
>>Has anyone made pumpkin wine and what are your thoughts. I'm just
>>looking for another little project before winter, but after the grapes
>>this year.
>>
>>I have access to large quantities of Pumpkins for reasonable if I
>>wish.
>>
>>The question is this: What would be better, Regular pumpkins or the
>>smaller pie pumpkins? I checked Jack's site, but there is no
>>distinction on what kinds of pumpkins are suggested.
>>
>>Are there typical problems with the must/fermentation that I should be
>>aware of?
>>
>>Greg, Erie, PA
>

My wife always says that the best pumpkin pie is made from squash. They
tend to be sweeter. You might consider some of the winter squash. Maybe
buternut which is my favorite. But I have not make wine from it yet.

Ray

"islander" > wrote in message
...
> Hmmmm interesting thought.. for the last number of years around this
> time I always make a pumpkin beer that ends up about 8% no sugar
> needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
> year.. Try you own recipe.. but make sure there is some cinnemon and
> cloves in it to give it the usual pumpkin pie flavour. With beer I
> found if I cut the pumpkin in large slices and baked them in the oven
> at 170F for about 8 hrs. I get a hell of a lot of sugar content out
> of the starch in the pumpkin For the beers no sugar needed..
>
> cheers
> the islander.
>
>
>
>
>
> On Sat, 18 Sep 2004 23:26:22 -0400, Hoss > wrote:
>
>>Question:
>>
>>Has anyone made pumpkin wine and what are your thoughts. I'm just
>>looking for another little project before winter, but after the grapes
>>this year.
>>
>>I have access to large quantities of Pumpkins for reasonable if I
>>wish.
>>
>>The question is this: What would be better, Regular pumpkins or the
>>smaller pie pumpkins? I checked Jack's site, but there is no
>>distinction on what kinds of pumpkins are suggested.
>>
>>Are there typical problems with the must/fermentation that I should be
>>aware of?
>>
>>Greg, Erie, PA
>

My wife always says that the best pumpkin pie is made from squash. They
tend to be sweeter. You might consider some of the winter squash. Maybe
buternut which is my favorite. But I have not make wine from it yet.

Ray

"islander" > wrote in message
...
> Hmmmm interesting thought.. for the last number of years around this
> time I always make a pumpkin beer that ends up about 8% no sugar
> needed.. I call it Pie-eyed Pumpkin. I just might try a wine this
> year.. Try you own recipe.. but make sure there is some cinnemon and
> cloves in it to give it the usual pumpkin pie flavour. With beer I
> found if I cut the pumpkin in large slices and baked them in the oven
> at 170F for about 8 hrs. I get a hell of a lot of sugar content out
> of the starch in the pumpkin For the beers no sugar needed..
>
> cheers
> the islander.
>
>
>
>
>
> On Sat, 18 Sep 2004 23:26:22 -0400, Hoss > wrote:
>
>>Question:
>>
>>Has anyone made pumpkin wine and what are your thoughts. I'm just
>>looking for another little project before winter, but after the grapes
>>this year.
>>
>>I have access to large quantities of Pumpkins for reasonable if I
>>wish.
>>
>>The question is this: What would be better, Regular pumpkins or the
>>smaller pie pumpkins? I checked Jack's site, but there is no
>>distinction on what kinds of pumpkins are suggested.
>>
>>Are there typical problems with the must/fermentation that I should be
>>aware of?
>>
>>Greg, Erie, PA
>

Hello,
After reading Jack's reply, I guess I would be careful how much sugar you
add and take SG readings to make sure you have enough. I've been gardening
longer than I've been making wine, and I live in Wisconsin. Jack lives in
Texas. This isn't the first time I've noticed that fruits or vegetables from
a garden can be different from one local to the next, and this will then
affect your wine (and how much sugar you add and such). I've even noticed
that veggies can taste different from one year to the next depending on
whether we had a cool summer or a hot summer. We could both be talking sugar
pie pumpkins, but because of where we live, the different type of climates,
and soil types - we will end up with a different type of pumpkin which
requires different sugar amounts to make wine out of. Jack used 1.5 lbs for
his recipe and hit 15%. I used 5 cups of sugar (2 1/2 lbs) and hit 12%. I
think it depends on your pumpkins....
Darlene

"Jack Keller" > wrote in message
m...
> Greg,
>
> I did not use the recipe on my web site (the one from Leo Zanelli's
> book) as the sugar was just too high for table or social wine. I used
> 1.5 pounds of sugar and the alcohol was still high (about 15%), so I
> certainly believe the poster who claimed he had 8% natural sugar in
> his pumpkin.
>
> I did not use spices, as that was not what I wanted to taste. I was
> after the taste of pumpkin wine.
>
> As in the recipe, I grated the pumpkin. I used an electric rotary
> grater. Doing it by hand would have been a very tiresome chore, as
> the flesh was very hard. However, I soon saw the advantages of grated
> pumpkin over slices or chunks, as it fermented to dryness in only 8
> days and the yeast really were able to get everything out of the
> pumpkin. The discarded pulp looked like it had been bleached and
> tenderized.
>
> Mine has been in the bottle for 10 months and is not ready to drink.
> Everyone I have talked to has said 1-3 years are required, but the
> finished wine is so mellow you just want to gilp it. I suspect the
> person who said two years aging in the bottle is probably right, but
> individual batches will vary, of course, due to the pumpkins used
> (varieties, ripeness, terrior) and techniques employed. Mine is
> considerably softer than it was when bottled, but not yet mellow.
> And, since I know it will indeed mellow out, I know it will be worth
> the wait. It has already developed a good nose during the 10 months.
>
> By the way, I used two small pumpkins. I have no idea what kind they
> were but my wife said they are the sweeter ones.
>
> Good luck and don't be impatient.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Hello,
After reading Jack's reply, I guess I would be careful how much sugar you
add and take SG readings to make sure you have enough. I've been gardening
longer than I've been making wine, and I live in Wisconsin. Jack lives in
Texas. This isn't the first time I've noticed that fruits or vegetables from
a garden can be different from one local to the next, and this will then
affect your wine (and how much sugar you add and such). I've even noticed
that veggies can taste different from one year to the next depending on
whether we had a cool summer or a hot summer. We could both be talking sugar
pie pumpkins, but because of where we live, the different type of climates,
and soil types - we will end up with a different type of pumpkin which
requires different sugar amounts to make wine out of. Jack used 1.5 lbs for
his recipe and hit 15%. I used 5 cups of sugar (2 1/2 lbs) and hit 12%. I
think it depends on your pumpkins....
Darlene

"Jack Keller" > wrote in message
m...
> Greg,
>
> I did not use the recipe on my web site (the one from Leo Zanelli's
> book) as the sugar was just too high for table or social wine. I used
> 1.5 pounds of sugar and the alcohol was still high (about 15%), so I
> certainly believe the poster who claimed he had 8% natural sugar in
> his pumpkin.
>
> I did not use spices, as that was not what I wanted to taste. I was
> after the taste of pumpkin wine.
>
> As in the recipe, I grated the pumpkin. I used an electric rotary
> grater. Doing it by hand would have been a very tiresome chore, as
> the flesh was very hard. However, I soon saw the advantages of grated
> pumpkin over slices or chunks, as it fermented to dryness in only 8
> days and the yeast really were able to get everything out of the
> pumpkin. The discarded pulp looked like it had been bleached and
> tenderized.
>
> Mine has been in the bottle for 10 months and is not ready to drink.
> Everyone I have talked to has said 1-3 years are required, but the
> finished wine is so mellow you just want to gilp it. I suspect the
> person who said two years aging in the bottle is probably right, but
> individual batches will vary, of course, due to the pumpkins used
> (varieties, ripeness, terrior) and techniques employed. Mine is
> considerably softer than it was when bottled, but not yet mellow.
> And, since I know it will indeed mellow out, I know it will be worth
> the wait. It has already developed a good nose during the 10 months.
>
> By the way, I used two small pumpkins. I have no idea what kind they
> were but my wife said they are the sweeter ones.
>
> Good luck and don't be impatient.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Ray, give your wife credit for that one. My father was a baker and
made tens of thousands of pumpkin pies over the 40-odd years he
worked. He said he never made a pumpkin pie out of pumpkin -- ever.
The canned pumpkin they used (at every bakery he worked at) was
hubbard squash.

However, I've never made hubbard squash wine.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Ray, give your wife credit for that one. My father was a baker and
made tens of thousands of pumpkin pies over the 40-odd years he
worked. He said he never made a pumpkin pie out of pumpkin -- ever.
The canned pumpkin they used (at every bakery he worked at) was
hubbard squash.

However, I've never made hubbard squash wine.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

I wonder how it would work if you used a can of pumpkin pie filling -
Libby's is pure pumpkin puree, before you add the spices.

Rick



"Jack Keller" > wrote in message
om...
> Ray, give your wife credit for that one. My father was a baker and
> made tens of thousands of pumpkin pies over the 40-odd years he
> worked. He said he never made a pumpkin pie out of pumpkin -- ever.
> The canned pumpkin they used (at every bakery he worked at) was
> hubbard squash.
>
> However, I've never made hubbard squash wine.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

I wonder how it would work if you used a can of pumpkin pie filling -
Libby's is pure pumpkin puree, before you add the spices.

Rick



"Jack Keller" > wrote in message
om...
> Ray, give your wife credit for that one. My father was a baker and
> made tens of thousands of pumpkin pies over the 40-odd years he
> worked. He said he never made a pumpkin pie out of pumpkin -- ever.
> The canned pumpkin they used (at every bakery he worked at) was
> hubbard squash.
>
> However, I've never made hubbard squash wine.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Darlene, I think shredding the pumpkin makes a difference too. When
you shed it (as opposed to cutting it into pieces) you get far, far
more surface area for the yeast to work on and so they extract more
sugar. Your pumpkins may have had the same amount of sugar as mine,
but if it isn't in a juice that can readily be extracted and the yeast
can't get to it, you have to make up for its inaccessibility by adding
more.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Darlene, I think shredding the pumpkin makes a difference too. When
you shed it (as opposed to cutting it into pieces) you get far, far
more surface area for the yeast to work on and so they extract more
sugar. Your pumpkins may have had the same amount of sugar as mine,
but if it isn't in a juice that can readily be extracted and the yeast
can't get to it, you have to make up for its inaccessibility by adding
more.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Jack,
I'm seriously going to try the shredding with this next batch, and will let
you know. The winemaker in me acknowledges your excellent point, but the
gardener in me wonders.... I've just seen and tasted how different the
vegetables from my garden can taste from year to year, depending on the
weather. As an example, a dry spell will make some cucumbers taste
terrible, yet others will taste fine (and all from the same plant). I'm
always willing to learn, so I will try it and see.
Darlene

"Jack Keller" > wrote in message
om...
> Darlene, I think shredding the pumpkin makes a difference too. When
> you shed it (as opposed to cutting it into pieces) you get far, far
> more surface area for the yeast to work on and so they extract more
> sugar. Your pumpkins may have had the same amount of sugar as mine,
> but if it isn't in a juice that can readily be extracted and the yeast
> can't get to it, you have to make up for its inaccessibility by adding
> more.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Jack,
I'm seriously going to try the shredding with this next batch, and will let
you know. The winemaker in me acknowledges your excellent point, but the
gardener in me wonders.... I've just seen and tasted how different the
vegetables from my garden can taste from year to year, depending on the
weather. As an example, a dry spell will make some cucumbers taste
terrible, yet others will taste fine (and all from the same plant). I'm
always willing to learn, so I will try it and see.
Darlene

"Jack Keller" > wrote in message
om...
> Darlene, I think shredding the pumpkin makes a difference too. When
> you shed it (as opposed to cutting it into pieces) you get far, far
> more surface area for the yeast to work on and so they extract more
> sugar. Your pumpkins may have had the same amount of sugar as mine,
> but if it isn't in a juice that can readily be extracted and the yeast
> can't get to it, you have to make up for its inaccessibility by adding
> more.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Darlene, I understand your points. Do you have a refractometer? You
could probably cut out a thin slice of pumpkin and use a garlic press
or something to extract a drop of juice for a Brix test just to have
an idea of how much sugar is in the pumpkin and adjust sugar from
there. I did that this year with peaches, cherries, plums, apples,
and of course grapes. It beats an extended cold maceration and
hydrometer test for figuring sugar content.

By the way, if you don't have a rotary grater (preferrably electric),
I would seriously start looking for one. You DON'T want to grate
pumpkin by hand.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Darlene, I understand your points. Do you have a refractometer? You
could probably cut out a thin slice of pumpkin and use a garlic press
or something to extract a drop of juice for a Brix test just to have
an idea of how much sugar is in the pumpkin and adjust sugar from
there. I did that this year with peaches, cherries, plums, apples,
and of course grapes. It beats an extended cold maceration and
hydrometer test for figuring sugar content.

By the way, if you don't have a rotary grater (preferrably electric),
I would seriously start looking for one. You DON'T want to grate
pumpkin by hand.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Jack,
I don't have a refractometer, but I do have a hydrometer. And I've been
really working hard at shooting for 11 or 12% alcohol by volume, and
succeeding with a starting SG of 1.085-1.090 (& then fermenting to dry).
How does this sound? I'll start with a low sugar amount (maybe 2 1/2 - 3
cups)and see what my starting SG is. If it is below the starting SG of
1.090, then I'll keep adding sugar (in 1/2 cup amounts) to get there. If
the SG (with 2/1/2 cups sugar) is at 1.090, then of course I won't add any
more sugar. I don't want rocket fuel - I learned after last year, when I
was making wine with frozen fruit which I didn't know what the sugar content
was; ended up with a cherry wine at 15%, & a very sweet watermelon which
turned into a wine at 15%.
I do have an electric food processor with a grating wheel, so I don't
think I'll have any problems grating the pumpkin. I grate zucchini and
freeze it all the time, and I tried the recipe you had on your site. I
always have enough zucchini from my garden....
Thanks for the input and opinion.
Darlene

"Jack Keller" > wrote in message
om...
> Darlene, I understand your points. Do you have a refractometer? You
> could probably cut out a thin slice of pumpkin and use a garlic press
> or something to extract a drop of juice for a Brix test just to have
> an idea of how much sugar is in the pumpkin and adjust sugar from
> there. I did that this year with peaches, cherries, plums, apples,
> and of course grapes. It beats an extended cold maceration and
> hydrometer test for figuring sugar content.
>
> By the way, if you don't have a rotary grater (preferrably electric),
> I would seriously start looking for one. You DON'T want to grate
> pumpkin by hand.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Jack and Darlene,

A good alternative to an electric scredder would be a SE Asean coconut
shredder. It is a short stool with a goose neck like arm sticking out on
one side. On the end of the arem is bolted the shredder which looks like a
gear with sharp point on the ends of the cogs. You sit on the stool adn rub
the coconut (or pumkin or ...) ove rthe shredder and the juice and meat
fallis in a bowl possitioned under it.

Works great. You might find one in a oriental store. You certainly can
find the scredder part and make your own. My wife has one that is carved
like a draggon. Very nice.

Ray

"Jack Keller" > wrote in message
om...
> Darlene, I think shredding the pumpkin makes a difference too. When
> you shed it (as opposed to cutting it into pieces) you get far, far
> more surface area for the yeast to work on and so they extract more
> sugar. Your pumpkins may have had the same amount of sugar as mine,
> but if it isn't in a juice that can readily be extracted and the yeast
> can't get to it, you have to make up for its inaccessibility by adding
> more.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

Ray,
I've never heard of a coconut shredder, but then I've lived up here in the
Midwest for most of my life. Sounds neat - if I run into trouble with my
electric one, I'll have an option to look for. Thanks.
Darlene

"Ray Calvert" > wrote in message
om...
> Jack and Darlene,
>
> A good alternative to an electric scredder would be a SE Asean coconut
> shredder. It is a short stool with a goose neck like arm sticking out on
> one side. On the end of the arem is bolted the shredder which looks like
> a gear with sharp point on the ends of the cogs. You sit on the stool adn
> rub the coconut (or pumkin or ...) ove rthe shredder and the juice and
> meat fallis in a bowl possitioned under it.
>
> Works great. You might find one in a oriental store. You certainly can
> find the scredder part and make your own. My wife has one that is carved
> like a draggon. Very nice.
>
> Ray
>
> "Jack Keller" > wrote in message
> om...
>> Darlene, I think shredding the pumpkin makes a difference too. When
>> you shed it (as opposed to cutting it into pieces) you get far, far
>> more surface area for the yeast to work on and so they extract more
>> sugar. Your pumpkins may have had the same amount of sugar as mine,
>> but if it isn't in a juice that can readily be extracted and the yeast
>> can't get to it, you have to make up for its inaccessibility by adding
>> more.
>>
>> Jack Keller, The Winemaking Home Page
>> http://winemaking.jackkeller.net/
>
>

Ray,
I've never heard of a coconut shredder, but then I've lived up here in the
Midwest for most of my life. Sounds neat - if I run into trouble with my
electric one, I'll have an option to look for. Thanks.
Darlene

"Ray Calvert" > wrote in message
om...
> Jack and Darlene,
>
> A good alternative to an electric scredder would be a SE Asean coconut
> shredder. It is a short stool with a goose neck like arm sticking out on
> one side. On the end of the arem is bolted the shredder which looks like
> a gear with sharp point on the ends of the cogs. You sit on the stool adn
> rub the coconut (or pumkin or ...) ove rthe shredder and the juice and
> meat fallis in a bowl possitioned under it.
>
> Works great. You might find one in a oriental store. You certainly can
> find the scredder part and make your own. My wife has one that is carved
> like a draggon. Very nice.
>
> Ray
>
> "Jack Keller" > wrote in message
> om...
>> Darlene, I think shredding the pumpkin makes a difference too. When
>> you shed it (as opposed to cutting it into pieces) you get far, far
>> more surface area for the yeast to work on and so they extract more
>> sugar. Your pumpkins may have had the same amount of sugar as mine,
>> but if it isn't in a juice that can readily be extracted and the yeast
>> can't get to it, you have to make up for its inaccessibility by adding
>> more.
>>
>> Jack Keller, The Winemaking Home Page
>> http://winemaking.jackkeller.net/
>
>

OK, This whole thread gets me thinking. I know I can get the pie
pumpkins now... But Grape season is around the corner here and I'll
likely get some for the best price possible... Free!

But, I think I will get the pumpkins and shred them and then freeze
them. this should bring out the best surface area for sugar
fermentation and the freezing should help break the flesh down even
more by maceration. Based on past experiences by you talented folks,
I think I'll give this a try. If nothing else, I can have all the
pumpkin I want/need ready to go for various batches of wine or for a
massive single batch around thanksgiving time.

I will likely be using my food processor to grate the pumpkin, but I
also recently got the attachment for my Kitchen Aid mixer. I got the
grinder/slicer/juicer 3-pack on ebay for a good price. I may try
both, but the speed and quickness of cleaning of the Cuisinart food
processor will likely provide the quickest results.

If I get enthusiastic enough, I may take pictures and link them to my
image hosting site with notes into the group. I know that right now,
I am asking more than helping, but I can't wait until I can help
others out in the same way that YOU have all helped me.

I am glad to be a part of such a fantastic group of experienced
knowledgeable people. thanks again and happy fermenting.

Greg, Erie, PA.

On Thu, 23 Sep 2004 03:26:15 GMT, "Dar V" > wrote:

>Jack,

> I do have an electric food processor with a grating wheel, so I don't
>think I'll have any problems grating the pumpkin. I grate zucchini and
>freeze it all the time, and I tried the recipe you had on your site. I
>always have enough zucchini from my garden....
> Thanks for the input and opinion.
>Darlene
>

Hoss,
Sounds like a good plan to me. Could you please let us know how things go?
I'm going to shred & freeze my pumpkin too, and it would be nice to compare
notes. Good-luck.
Darlene

"Hoss" > wrote in message
...
> OK, This whole thread gets me thinking. I know I can get the pie
> pumpkins now... But Grape season is around the corner here and I'll
> likely get some for the best price possible... Free!
>
> But, I think I will get the pumpkins and shred them and then freeze
> them. this should bring out the best surface area for sugar
> fermentation and the freezing should help break the flesh down even
> more by maceration. Based on past experiences by you talented folks,
> I think I'll give this a try. If nothing else, I can have all the
> pumpkin I want/need ready to go for various batches of wine or for a
> massive single batch around thanksgiving time.
>
> I will likely be using my food processor to grate the pumpkin, but I
> also recently got the attachment for my Kitchen Aid mixer. I got the
> grinder/slicer/juicer 3-pack on ebay for a good price. I may try
> both, but the speed and quickness of cleaning of the Cuisinart food
> processor will likely provide the quickest results.
>
> If I get enthusiastic enough, I may take pictures and link them to my
> image hosting site with notes into the group. I know that right now,
> I am asking more than helping, but I can't wait until I can help
> others out in the same way that YOU have all helped me.
>
> I am glad to be a part of such a fantastic group of experienced
> knowledgeable people. thanks again and happy fermenting.
>
> Greg, Erie, PA.
>
> On Thu, 23 Sep 2004 03:26:15 GMT, "Dar V" > wrote:
>
>>Jack,
>
>> I do have an electric food processor with a grating wheel, so I don't
>>think I'll have any problems grating the pumpkin. I grate zucchini and
>>freeze it all the time, and I tried the recipe you had on your site. I
>>always have enough zucchini from my garden....
>> Thanks for the input and opinion.
>>Darlene
>>
>
>

Hi Darlene/all,

I just bottled a pumpkin wine.

I shredded/grated the pumpkin in an electrice food processor last
October and froze it until February. I didn't do this for the reasons
you list... I did it cause I didn't have time to get to the winemaking
until then.

Anyway, the wine turned out great! I've gotten tons of good response
from the people that have tasted it and demand is definitely outpacing
supply. I only made 3 gallons. I'm doing 6 gallons this year!

Check out my website to see a pictorial diary of my the process I
used.

http://www.guscalandrino.com/stories...in/pumpkin.htm

Good luck,
Gus Calandrino


"Dar V" > wrote in message >...
> Hoss,
> Sounds like a good plan to me. Could you please let us know how things go?
> I'm going to shred & freeze my pumpkin too, and it would be nice to compare
> notes. Good-luck.
> Darlene
>
> "Hoss" > wrote in message
> ...
> > OK, This whole thread gets me thinking. I know I can get the pie
> > pumpkins now... But Grape season is around the corner here and I'll
> > likely get some for the best price possible... Free!
> >
> > But, I think I will get the pumpkins and shred them and then freeze
> > them. this should bring out the best surface area for sugar
> > fermentation and the freezing should help break the flesh down even
> > more by maceration. Based on past experiences by you talented folks,
> > I think I'll give this a try. If nothing else, I can have all the
> > pumpkin I want/need ready to go for various batches of wine or for a
> > massive single batch around thanksgiving time.
> >
> > I will likely be using my food processor to grate the pumpkin, but I
> > also recently got the attachment for my Kitchen Aid mixer. I got the
> > grinder/slicer/juicer 3-pack on ebay for a good price. I may try
> > both, but the speed and quickness of cleaning of the Cuisinart food
> > processor will likely provide the quickest results.
> >
> > If I get enthusiastic enough, I may take pictures and link them to my
> > image hosting site with notes into the group. I know that right now,
> > I am asking more than helping, but I can't wait until I can help
> > others out in the same way that YOU have all helped me.
> >
> > I am glad to be a part of such a fantastic group of experienced
> > knowledgeable people. thanks again and happy fermenting.
> >
> > Greg, Erie, PA.
> >
> > On Thu, 23 Sep 2004 03:26:15 GMT, "Dar V" > wrote:
> >
> >>Jack,
>
> >> I do have an electric food processor with a grating wheel, so I don't
> >>think I'll have any problems grating the pumpkin. I grate zucchini and
> >>freeze it all the time, and I tried the recipe you had on your site. I
> >>always have enough zucchini from my garden....
> >> Thanks for the input and opinion.
> >>Darlene
> >>
> >
> >

Hi Darlene/all,

I just bottled a pumpkin wine.

I shredded/grated the pumpkin in an electrice food processor last
October and froze it until February. I didn't do this for the reasons
you list... I did it cause I didn't have time to get to the winemaking
until then.

Anyway, the wine turned out great! I've gotten tons of good response
from the people that have tasted it and demand is definitely outpacing
supply. I only made 3 gallons. I'm doing 6 gallons this year!

Check out my website to see a pictorial diary of my the process I
used.

http://www.guscalandrino.com/stories...in/pumpkin.htm

Good luck,
Gus Calandrino


"Dar V" > wrote in message >...
> Hoss,
> Sounds like a good plan to me. Could you please let us know how things go?
> I'm going to shred & freeze my pumpkin too, and it would be nice to compare
> notes. Good-luck.
> Darlene
>
> "Hoss" > wrote in message
> ...
> > OK, This whole thread gets me thinking. I know I can get the pie
> > pumpkins now... But Grape season is around the corner here and I'll
> > likely get some for the best price possible... Free!
> >
> > But, I think I will get the pumpkins and shred them and then freeze
> > them. this should bring out the best surface area for sugar
> > fermentation and the freezing should help break the flesh down even
> > more by maceration. Based on past experiences by you talented folks,
> > I think I'll give this a try. If nothing else, I can have all the
> > pumpkin I want/need ready to go for various batches of wine or for a
> > massive single batch around thanksgiving time.
> >
> > I will likely be using my food processor to grate the pumpkin, but I
> > also recently got the attachment for my Kitchen Aid mixer. I got the
> > grinder/slicer/juicer 3-pack on ebay for a good price. I may try
> > both, but the speed and quickness of cleaning of the Cuisinart food
> > processor will likely provide the quickest results.
> >
> > If I get enthusiastic enough, I may take pictures and link them to my
> > image hosting site with notes into the group. I know that right now,
> > I am asking more than helping, but I can't wait until I can help
> > others out in the same way that YOU have all helped me.
> >
> > I am glad to be a part of such a fantastic group of experienced
> > knowledgeable people. thanks again and happy fermenting.
> >
> > Greg, Erie, PA.
> >
> > On Thu, 23 Sep 2004 03:26:15 GMT, "Dar V" > wrote:
> >
> >>Jack,
>
> >> I do have an electric food processor with a grating wheel, so I don't
> >>think I'll have any problems grating the pumpkin. I grate zucchini and
> >>freeze it all the time, and I tried the recipe you had on your site. I
> >>always have enough zucchini from my garden....
> >> Thanks for the input and opinion.
> >>Darlene
> >>
> >
> >

Gus,
I'm glad it came out so tasty for you. Congrats. I will check it out.
Darlene

"gus" > wrote in message
om...
> Hi Darlene/all,
>
> I just bottled a pumpkin wine.
>
> I shredded/grated the pumpkin in an electrice food processor last
> October and froze it until February. I didn't do this for the reasons
> you list... I did it cause I didn't have time to get to the winemaking
> until then.
>
> Anyway, the wine turned out great! I've gotten tons of good response
> from the people that have tasted it and demand is definitely outpacing
> supply. I only made 3 gallons. I'm doing 6 gallons this year!
>
> Check out my website to see a pictorial diary of my the process I
> used.
>
> http://www.guscalandrino.com/stories...in/pumpkin.htm
>
> Good luck,
> Gus Calandrino
>
>
> "Dar V" > wrote in message
> >...
>> Hoss,
>> Sounds like a good plan to me. Could you please let us know how things
>> go?
>> I'm going to shred & freeze my pumpkin too, and it would be nice to
>> compare
>> notes. Good-luck.
>> Darlene
>>
>> "Hoss" > wrote in message
>> ...
>> > OK, This whole thread gets me thinking. I know I can get the pie
>> > pumpkins now... But Grape season is around the corner here and I'll
>> > likely get some for the best price possible... Free!
>> >
>> > But, I think I will get the pumpkins and shred them and then freeze
>> > them. this should bring out the best surface area for sugar
>> > fermentation and the freezing should help break the flesh down even
>> > more by maceration. Based on past experiences by you talented folks,
>> > I think I'll give this a try. If nothing else, I can have all the
>> > pumpkin I want/need ready to go for various batches of wine or for a
>> > massive single batch around thanksgiving time.
>> >
>> > I will likely be using my food processor to grate the pumpkin, but I
>> > also recently got the attachment for my Kitchen Aid mixer. I got the
>> > grinder/slicer/juicer 3-pack on ebay for a good price. I may try
>> > both, but the speed and quickness of cleaning of the Cuisinart food
>> > processor will likely provide the quickest results.
>> >
>> > If I get enthusiastic enough, I may take pictures and link them to my
>> > image hosting site with notes into the group. I know that right now,
>> > I am asking more than helping, but I can't wait until I can help
>> > others out in the same way that YOU have all helped me.
>> >
>> > I am glad to be a part of such a fantastic group of experienced
>> > knowledgeable people. thanks again and happy fermenting.
>> >
>> > Greg, Erie, PA.
>> >
>> > On Thu, 23 Sep 2004 03:26:15 GMT, "Dar V" > wrote:
>> >
>> >>Jack,
>>
>> >> I do have an electric food processor with a grating wheel, so I
>> >> don't
>> >>think I'll have any problems grating the pumpkin. I grate zucchini and
>> >>freeze it all the time, and I tried the recipe you had on your site. I
>> >>always have enough zucchini from my garden....
>> >> Thanks for the input and opinion.
>> >>Darlene
>> >>
>> >
>> >