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Old 11-13-2012, 02:46 PM   #1
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Default To much water..

I am working on a batch of pumpkin spice wine and i diluted it to much

My question is would it be ok to add in some canned pumpkin and let the flavor soak into the wine, it's done fermenting so not sure if this would be ok?

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Old 11-13-2012, 05:49 PM   #2
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Anyone see a reason this wouldn't be ok?

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Old 11-13-2012, 05:57 PM   #3
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Seems OK, but if you didn't stabalize the wine (and there's not too many preservatives in the puree) it will likely start fermenting again.

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Old 11-13-2012, 09:55 PM   #4
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How about withdrawing a cup of wine, feed 1/4 tsp sugar and see if you get activity. That way you will know the status of the ferment...odds are still have live yeast. Addl fruit in secondary is preferred by many, especially pumpkin, but consider a roasted sweet potato chunks (or juice a few).

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Old 11-13-2012, 10:06 PM   #5
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Oh it still has yeast cause i intentionally kicked off a second ferment which has stopped.

Roasted sweet potatoes, would canned work?

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Old 11-14-2012, 12:48 AM   #6
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Quote:
Originally Posted by saramc
How about withdrawing a cup of wine, feed 1/4 tsp sugar and see if you get activity. That way you will know the status of the ferment...odds are still have live yeast. Addl fruit in secondary is preferred by many, especially pumpkin, but consider a roasted sweet potato chunks (or juice a few).
Would canned yams be ok??
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Old 11-14-2012, 01:59 AM   #7
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Anyone lol? Sorry to be impatient, but have some just staring at me...

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Old 11-14-2012, 02:03 AM   #8
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Anyone lol? Sorry to be impatient, but have some just staring at me...
It'll work. Give it a shot.
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Old 11-14-2012, 02:09 AM   #9
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To the kitchen!!!!!!

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Old 11-14-2012, 02:46 AM   #10
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Originally Posted by Nwa-brewing

Would canned yams be ok??
Yes, your canned yams will work. In fact, you would not even need to broil, smush into double layer clean/sanitized pantyhose and into secondary. Add some pectic enzyme, 1/2-1 tsp per gallon. Or just add yams to carboy and ditch the fancy straing apparatus.

Some unsolicited suggestions, sorry:
I would consider backsweetening with pumpkin pie spiced caramel syrup, like Torani or such that you doctor up, or make your own. I do it all fall for my coffee syrup-homemade!!. Consider the use of whole spices as you heat the syrup to extract flavor, that way you need not worry about little spice flecks everywhere. Perhaps toss some cinnamon sticks in pint jar, cover with puregrain....in a few weeks you have cinnamon extract. Or a caramelized sugar simple syrup done at home (tricky bugger for me, but getting better). Can send recipe if you PM me....unless you want me to post?
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