Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Pumpkin "Gin"?
Reply
 
Thread Tools
Old 10-12-2012, 11:26 PM   #1
vehicle
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Denver, CO
Posts: 16
Liked 1 Times on 1 Posts
Likes Given: 4

Default Pumpkin "Gin"?

Found this on the homebrewing subreddit, thought I'd ask if anyone here has ever heard of this or tried it.

Prohibition was such a farce that United States Senator James A. Reed, one time mayor of Kansas City, offered his recipes for "pumpkin gin" and "applejack" right on the floor of the Senate. For the first, he said, you pluck a ripe pumpkin, cut a plug from the top,and gut it of its seeds. Then you fill it with sugar and seal in the plug with paraffin. Thirty days later, he said, you could open it up and pour out a scrumptious "pumpkin gin", really a type of wine. This is similar to "pumpkin wine", then popular through the Midwest. Instead of filling the pumpkin with sugar, however, farmers poured in hard cider, moonshine, or wine, along with raisins, and sealed it up for a month.
http://www.reddit.com/r/Homebrewing/...4/pumpkin_gin/

Since the fermentation is a function of wild yeast in this case, I thought this might be pertinent here. I'm more used to lurking than posting though, so if someone has a suggestion for where else to post this please let me know. I'm going to a pumpkin patch tomorrow for work, so I was thinking of giving it a shot.


vehicle is offline
JohnDoom Likes This 
Reply With Quote
Old 10-17-2012, 04:04 PM   #2
m_stodd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: milwaukee, WI
Posts: 331
Liked 56 Times on 38 Posts

Default

I ran across this on reddit today, and am also looking for some more information. Is this recipe suggesting there's wild yeast living inside the pumpkin?

I'm interested in also trying this out. I have like 4 gallons of hard cider that are pretty much done, but haven't been bottled yet. I wonder if they would pick of some pumpkin flavor if I put it inside one for a while.

If you're doing sugar, I'd suggest putting a bunch of chopped raisins in there also for some added flavor and yeast nutrition.


m_stodd is offline
JohnDoom Likes This 
Reply With Quote
Old 10-17-2012, 04:07 PM   #3
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 234 Times on 194 Posts

Default

There may not be wild yeast inside the pumpkin initially, but once you open it up and scoop out the seeds it's likely some will float out of the air into the pumpkin. I imagine the sugar also has some wild yeast and bacteria on it.
ReverseApacheMaster is offline
 
Reply With Quote
Old 10-19-2012, 03:45 AM   #4
chris98822
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Centennial, CO
Posts: 6
Default

This is quite interesting. I wonder if there is a chance a wild yeast wont happen to make it inside the pumpkin though. I may give this a go but maybe I'll drip in a bit of my house yeast just to make sure things get rolling.

I also wonder about liquid. Is there really enough water in the wall of a pumpkin to dissolve the sugar? I would imagine there being a little bit but wouldn't think the entire inside of the pumpkin would be full after 30 days.
chris98822 is offline
 
Reply With Quote
Old 10-19-2012, 05:02 PM   #5
MichaelsBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Circleville, Ohio
Posts: 368
Liked 6 Times on 6 Posts
Likes Given: 6

Default

This is interesting....

I wonder if I made a gallon of must or wort and put it in a pumpkin with say US-05 if it would be drinkable........

Im interested in all the advice HBT-ers can give on this thread.
__________________
"I like em' sour!"
MichaelsBrewing is offline
 
Reply With Quote
Old 10-19-2012, 05:28 PM   #6
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,156
Liked 3027 Times on 2608 Posts
Likes Given: 2143

Default

It was also known as skidrow scotch. My dad told us about makin this stuff,& my brother tried it. It's ok,I guess. We also covered the whole outside of the punkin with parrafin. It gets softer as it ferments out inside. Set it in some kind of pan too. Can't really move it without a mess if you don't set it in one.


__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
vehicle Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dry "hopping" with fresh roasted pumpkin tippetsnapper General Techniques 17 09-19-2014 03:06 PM
Another "adding pumpkin to mash" question... adaml23 General Techniques 7 10-06-2012 11:35 PM
A "sweeter" Pumpkin Ale recipe for partial mashers/extract + grains? Brewskier Recipes/Ingredients 1 09-20-2012 05:54 PM
Taking my winemaking skills from "cook" to "chef" levels. JasontheBeaver Wine Making Forum 5 07-28-2011 07:49 PM
Jolly Pumpkin "La Parcela" AdamWiz Commercial Brew Discussion 2 05-17-2011 08:19 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS