Hello,
For those that were a part of the pumpkin wine discussion a month or so ago;
I finally took a bottle of my 2003 pumpkin wine out and tried it over
Christmas. It was made in February of 2003 from frozen pumpkin chunks. In
fact, I call it Columbia pumpkin wine because I was making it and watching
the disaster about the space shuttle Columbia. Anyway, it had around a 13%
alcohol by volume, it was racked 3 times in a 7 month period before I
bottled it in September 2003. During the rackings, I did have a chance to
taste it, and it had a very raw, alcoholic kick to it which would blow your
socks off. I did sorbate and sweeten with a 1/4 cup of sugar for the 1
gallon of wine. By the time I bottled it, it had mellowed considerably to a
white wine with a slightly sweet taste (like a German Riesling wine). I'm
happy to say, that it has aged very nicely and really does taste like a
German white Riesling wine - still a bit sweet, but not overly so. I'm very
happy with it.
Darlene
Wisconsin

Thanks!

Steve - Noobie
Oregon

> "Dar V" > wrote:

> By the time I bottled it, it had mellowed considerably to a
>white wine with a slightly sweet taste (like a German Riesling wine). I'm
>happy to say, that it has aged very nicely and really does taste like a
>German white Riesling wine - still a bit sweet, but not overly so. I'm very
>happy with it.
>Darlene
>Wisconsin

Is there a hint of pumpkin, or is it a strong taste?? I have a gallon
batch of pumpkin I started this Oct from Libby's pumpkin pie filling.
I know it's certainly not the same thing as fresh, but tho't I'd try it
since the label indicated it is 100% pumpkin with no preservatives. It
is now in secondary, I haven't obtained a final SG yet but it cleared
so rapidly I think I could sorbate, sweeten & bottle virtually any
time.

Kim

Is there a hint of pumpkin, or is it a strong taste?? I have a gallon
batch of pumpkin I started this Oct from Libby's pumpkin pie filling.
I know it's certainly not the same thing as fresh, but tho't I'd try it
since the label indicated it is 100% pumpkin with no preservatives. It
is now in secondary, I haven't obtained a final SG yet but it cleared
so rapidly I think I could sorbate, sweeten & bottle virtually any
time.

Kim

Kim,
I don't taste the pumpkin, just a very slightly sweet white wine taste.
Darlene

"Kim" > wrote in message
ups.com...
> Is there a hint of pumpkin, or is it a strong taste?? I have a gallon
> batch of pumpkin I started this Oct from Libby's pumpkin pie filling.
> I know it's certainly not the same thing as fresh, but tho't I'd try it
> since the label indicated it is 100% pumpkin with no preservatives. It
> is now in secondary, I haven't obtained a final SG yet but it cleared
> so rapidly I think I could sorbate, sweeten & bottle virtually any
> time.
>
> Kim
>

Kim,
I don't taste the pumpkin, just a very slightly sweet white wine taste.
Darlene

"Kim" > wrote in message
ups.com...
> Is there a hint of pumpkin, or is it a strong taste?? I have a gallon
> batch of pumpkin I started this Oct from Libby's pumpkin pie filling.
> I know it's certainly not the same thing as fresh, but tho't I'd try it
> since the label indicated it is 100% pumpkin with no preservatives. It
> is now in secondary, I haven't obtained a final SG yet but it cleared
> so rapidly I think I could sorbate, sweeten & bottle virtually any
> time.
>
> Kim
>

That's awesome about the pumpkin reply Dar,

I tried both ways. Pumpkin and pumpkin pie!

I'll let you all know when I taste and bottle!

Greg



On Tue, 28 Dec 2004 15:34:06 -0600, "Dar V" > wrote:

>Kim,
>I don't taste the pumpkin, just a very slightly sweet white wine taste.
>Darlene
>
>"Kim" > wrote in message
oups.com...
>> Is there a hint of pumpkin, or is it a strong taste?? I have a gallon
>> batch of pumpkin I started this Oct from Libby's pumpkin pie filling.
>> I know it's certainly not the same thing as fresh, but tho't I'd try it
>> since the label indicated it is 100% pumpkin with no preservatives. It
>> is now in secondary, I haven't obtained a final SG yet but it cleared
>> so rapidly I think I could sorbate, sweeten & bottle virtually any
>> time.
>>
>> Kim
>>
>

Hi Darlene, This is the first I've heard of pumpkin wine. I just
happen to have a lot of pumpkin that has been cooked down from fresh
and frozen in 1 pint containers.. We have always done this for the
purpose of pies. I'm assuming this is the same base that you are
starting from. I'm also assuming you are diluting in water. Can you
get me started.

Thanks,
Ed

On Mon, 27 Dec 2004 12:51:42 -0600, "Dar V" > wrote:

>Hello,
>For those that were a part of the pumpkin wine discussion a month or so ago;
>I finally took a bottle of my 2003 pumpkin wine out and tried it over
>Christmas. It was made in February of 2003 from frozen pumpkin chunks. In
>fact, I call it Columbia pumpkin wine because I was making it and watching
>the disaster about the space shuttle Columbia. Anyway, it had around a 13%
>alcohol by volume, it was racked 3 times in a 7 month period before I
>bottled it in September 2003. During the rackings, I did have a chance to
>taste it, and it had a very raw, alcoholic kick to it which would blow your
>socks off. I did sorbate and sweeten with a 1/4 cup of sugar for the 1
>gallon of wine. By the time I bottled it, it had mellowed considerably to a
>white wine with a slightly sweet taste (like a German Riesling wine). I'm
>happy to say, that it has aged very nicely and really does taste like a
>German white Riesling wine - still a bit sweet, but not overly so. I'm very
>happy with it.
>Darlene
>Wisconsin
>

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

<Ed> wrote in message ...
> Hi Darlene, This is the first I've heard of pumpkin wine. I just
> happen to have a lot of pumpkin that has been cooked down from fresh
> and frozen in 1 pint containers.. We have always done this for the
> purpose of pies. I'm assuming this is the same base that you are
> starting from. I'm also assuming you are diluting in water. Can you
> get me started.
>
> Thanks,
> Ed
>
> On Mon, 27 Dec 2004 12:51:42 -0600, "Dar V" > wrote:
>
>>Hello,
>>For those that were a part of the pumpkin wine discussion a month or so
>>ago;
>>I finally took a bottle of my 2003 pumpkin wine out and tried it over
>>Christmas. It was made in February of 2003 from frozen pumpkin chunks. In
>>fact, I call it Columbia pumpkin wine because I was making it and watching
>>the disaster about the space shuttle Columbia. Anyway, it had around a
>>13%
>>alcohol by volume, it was racked 3 times in a 7 month period before I
>>bottled it in September 2003. During the rackings, I did have a chance to
>>taste it, and it had a very raw, alcoholic kick to it which would blow
>>your
>>socks off. I did sorbate and sweeten with a 1/4 cup of sugar for the 1
>>gallon of wine. By the time I bottled it, it had mellowed considerably to
>>a
>>white wine with a slightly sweet taste (like a German Riesling wine). I'm
>>happy to say, that it has aged very nicely and really does taste like a
>>German white Riesling wine - still a bit sweet, but not overly so. I'm
>>very
>>happy with it.
>>Darlene
>>Wisconsin
>>
>

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

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
>

Thanks Darlene. It is always good to hear a good report on a cheap fruit
source. I am surprised that there was no pumpkin flavor after you sweetened
it. I would have expected it to come back. So much for expectations.

I would not have had the nerve to name a wine after a disaster. Too much of
an invitation. I certainly am not going to name one Padang or Ache wine
now. ;o(

Ray

"Dar V" > wrote in message
...
> Hello,
> For those that were a part of the pumpkin wine discussion a month or so
> ago; I finally took a bottle of my 2003 pumpkin wine out and tried it over
> Christmas. It was made in February of 2003 from frozen pumpkin chunks. In
> fact, I call it Columbia pumpkin wine because I was making it and watching
> the disaster about the space shuttle Columbia. Anyway, it had around a
> 13% alcohol by volume, it was racked 3 times in a 7 month period before I
> bottled it in September 2003. During the rackings, I did have a chance to
> taste it, and it had a very raw, alcoholic kick to it which would blow
> your socks off. I did sorbate and sweeten with a 1/4 cup of sugar for the
> 1 gallon of wine. By the time I bottled it, it had mellowed considerably
> to a white wine with a slightly sweet taste (like a German Riesling wine).
> I'm happy to say, that it has aged very nicely and really does taste like
> a German white Riesling wine - still a bit sweet, but not overly so. I'm
> very happy with it.
> Darlene
> Wisconsin
>

Thank you Darlene, I remember that thread now.

Steve

> "Dar V" > wrote:

>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

Ray,
I was surprised the wine didn't taste more pumpkiny, but maybe my
extraction process wasn't as good 2 years ago. I have another batch which
is bottled and aging, but that one wasn't as smooth as this first batch. I
will see how the wine from my most recent shredded pumpkin tastes in
comparison, but that will be another 5 months from now when I bottle it.
I forgot to say it before, but I named the wine, more in honor of the
crew (and their sacrifice), than anything else. Space exploration and NASA
have always been an interest of mine over the years. This wasn't the first
time I've been purposely watching the TV to catch a landing or a take-off of
a shuttle and something terrible has happened. I remember very clearly, the
Challenger disaster to this day; and had I been making wine way back then I
would've named the wine in honor of that crew as well. Back then though, I
was making babies, not wine. ;o)
Darlene
Wisconsin

"Ray Calvert" > wrote in message
m...
> Thanks Darlene. It is always good to hear a good report on a cheap fruit
> source. I am surprised that there was no pumpkin flavor after you
> sweetened it. I would have expected it to come back. So much for
> expectations.
>
> I would not have had the nerve to name a wine after a disaster. Too much
> of an invitation. I certainly am not going to name one Padang or Ache
> wine now. ;o(
>
> Ray
>
> "Dar V" > wrote in message
> ...
>> Hello,
>> For those that were a part of the pumpkin wine discussion a month or so
>> ago; I finally took a bottle of my 2003 pumpkin wine out and tried it
>> over Christmas. It was made in February of 2003 from frozen pumpkin
>> chunks. In fact, I call it Columbia pumpkin wine because I was making it
>> and watching the disaster about the space shuttle Columbia. Anyway, it
>> had around a 13% alcohol by volume, it was racked 3 times in a 7 month
>> period before I bottled it in September 2003. During the rackings, I did
>> have a chance to taste it, and it had a very raw, alcoholic kick to it
>> which would blow your socks off. I did sorbate and sweeten with a 1/4
>> cup of sugar for the 1 gallon of wine. By the time I bottled it, it had
>> mellowed considerably to a white wine with a slightly sweet taste (like a
>> German Riesling wine). I'm happy to say, that it has aged very nicely and
>> really does taste like a German white Riesling wine - still a bit sweet,
>> but not overly so. I'm very happy with it.
>> Darlene
>> Wisconsin
>>
>
>

Thanks for the site. There is a lot more than just pumpkin receipts.


Ed

On Wed, 29 Dec 2004 07:40:35 -0600, "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
>
><Ed> wrote in message ...
>> Hi Darlene, This is the first I've heard of pumpkin wine. I just
>> happen to have a lot of pumpkin that has been cooked down from fresh
>> and frozen in 1 pint containers.. We have always done this for the
>> purpose of pies. I'm assuming this is the same base that you are
>> starting from. I'm also assuming you are diluting in water. Can you
>> get me started.
>>
>> Thanks,
>> Ed
>>
>> On Mon, 27 Dec 2004 12:51:42 -0600, "Dar V" > wrote:
>>
>>>Hello,
>>>For those that were a part of the pumpkin wine discussion a month or so
>>>ago;
>>>I finally took a bottle of my 2003 pumpkin wine out and tried it over
>>>Christmas. It was made in February of 2003 from frozen pumpkin chunks. In
>>>fact, I call it Columbia pumpkin wine because I was making it and watching
>>>the disaster about the space shuttle Columbia. Anyway, it had around a
>>>13%
>>>alcohol by volume, it was racked 3 times in a 7 month period before I
>>>bottled it in September 2003. During the rackings, I did have a chance to
>>>taste it, and it had a very raw, alcoholic kick to it which would blow
>>>your
>>>socks off. I did sorbate and sweeten with a 1/4 cup of sugar for the 1
>>>gallon of wine. By the time I bottled it, it had mellowed considerably to
>>>a
>>>white wine with a slightly sweet taste (like a German Riesling wine). I'm
>>>happy to say, that it has aged very nicely and really does taste like a
>>>German white Riesling wine - still a bit sweet, but not overly so. I'm
>>>very
>>>happy with it.
>>>Darlene
>>>Wisconsin
>>>
>>
>

I would not have dreamed that you named it other than as an honor to them.
Meant no disrespect in that regard. I personally would not want to bring a
disaster down on myself by naming my wine after it. ;o) I have enough
disasters on my own. Then some people laugh in the face of the gods for
freely than I!

Ray

Ray,
Please don't think I was perturbed. When I wrote the initial post, it
didn't occur to me that it might sound not-quite-right, but after going
back, I should've wrote it a bit better. I agree, we all have enough
disasters on our own. I've never named another wine; don't know why I did on
this one - I guess I just thought it needed to be remembered....
Have a happy new year!
Darlene ;o)


"Ray Calvert" > wrote in message
...
>I would not have dreamed that you named it other than as an honor to them.
>Meant no disrespect in that regard. I personally would not want to bring a
>disaster down on myself by naming my wine after it. ;o) I have enough
>disasters on my own. Then some people laugh in the face of the gods for
>freely than I!
>
> Ray
>
>