Pumpkin Homemade Wine
2009 September 13
Ingredients:
- 5 lbs grated pumpkin flesh
- 3-1/4 lbs of fine sugar
- 0,5 oz citric acid
- 1 teaspoon of yeast nutrient
- 1/4 tsp yeast energizer
- wine yeast
Boil the water, stir in sugar, wait till it completely dissolves and add pumpkin. When water cools, pour citric acid, yeast nutrient and activated yeast, cover and leave for three days. Stir daily.
Transfer to secondary and fit airlock. After 5 days, top up if necessary. Rack after two weeks and again after additional 30 days, topping up and refitting airlock each time. Now leave wine for 3 months, then rack, stabilize and bottle after 10 days, when dead yeast will fall out. Age wine at least 1 year.
