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Old 10-25-2012, 03:30 AM   #51
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Racked today into my secondary after 9 days. Smells very sour. I'm worried its ruined...

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Old 10-25-2012, 07:33 PM   #52
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I racked mine to secondary and shortly racked again because of the buildup of pumpkin pulp at the bottom. My original 1+ gallon of must is down to about 3/5 gallon now. Kind of disappointing on yield. It was dry so I added some sweet mead to secondary to bring the volume up. I also did a pumpkin wine and a pumpkin cider about the same time in a pumpkin and got the same low yields with those. In short fermenting in a pumpkin gives lower yields, hope my doctoring them up helps..

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Old 10-25-2012, 11:46 PM   #53
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That's one of the downsides of any one-gallon wine, it seems. I added apple juice to mine. Makes it more of a harvest wine, but I've tasted it and it is going to be good.

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In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

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Old 10-29-2012, 01:36 AM   #54
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I whipped up a batch of this today... Holy crap you guys weren't lying when you said there were a lot of spices in this. I pre-measured the volume capacity of my pumpkin and it held 1.75 gallons, so I upped the recipe a bit to take full advantage.

One question, has anyone had any problems with acetobacter with this?

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Old 10-29-2012, 01:44 AM   #55
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If YOU were an acetobacter, could YOU live in all that spice? :-D. But seriously, as has been said before here, keep everything sterile and there's no reason for problems. Unless you pick a toting pumpkin to begin with. That would not be good.

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Considering: Sparkling raspberry wine, carrot wine

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In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

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Old 10-29-2012, 11:04 PM   #56
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Did you guys sanitise the inside of the pumpkin?

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Old 10-30-2012, 01:55 AM   #57
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I never sanitized my pumpkin. But i cant really tell you forsure how things will turn out cause i am bulk aging. Btw is bulk aginh a good or bad idea¿

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Old 10-30-2012, 04:43 AM   #58
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Quote:
Originally Posted by thebigred67
Did you guys sanitise the inside of the pumpkin?
The inside of the pumpkin IS sanitary until you cut into it. Sanitize your tools and you'll be fine. Well, and I'd say don't cut it open and then fill it hours or days later!
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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

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Old 11-05-2012, 11:19 PM   #59
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My pumpkin mead cleared really fast. Mine came out very dry so I did a big back sweetening. It sure does taste very good when sweetened, that dry stuff scared me. With the added sweetness the pumpkin comes through. Can't wait till this done.

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Old 11-10-2012, 04:54 AM   #60
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Hey i made this recipe. I super excited.to try this. I think i might of made a minor mistake. I added two quarts of water and boiled like it said. Followed the recipe. When i added to my pumpkin i top it up with boiled water and eventually transfered to my secondary. I did a gravity test the other day and put it back. I took a shot glass of the must and tasted it. It tasted a bit wateres down. I was considering racking it and adding more honey. Any auggestions??

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