Anyone have a good pumpkin wine recipe?
Nice! No spice flavor added though, would adding the spice flavor not take or something?
You could add spiced flavor using a tincture after fermentation is finished. Typically wine + spices is served as mulled wine.
SO adding spices during fermentation isn't a good idea, is it because the fermentation process is calculated to minimize flavor impact of fermentation?
*Bing searching Mulled Wine*
You can't get them out once they're in!.
What about one of those stainless tea ball deals on a chain? Or are they still too coarse grained?
tommyboy937 said:I started my own thread on this as well, I used a food processor... after a few close calls with the grater I didn't want to risk a cut/ruining what I had with blood... lol I put about 1 tbs of pumpkin spice in the primary and it tastes like pumpkin pie right now.... hopefully that stays!
Dang that's sounds pretty good that what I want to make, what ur recipe
tommyboy937 said:I started my own thread on this as well, I used a food processor... after a few close calls with the grater I didn't want to risk a cut/ruining what I had with blood... lol I put about 1 tbs of pumpkin spice in the primary and it tastes like pumpkin pie right now.... hopefully that stays!
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