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Old 11-08-2012, 05:17 PM   #1
cwebb
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Apr 2012
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When making pumpkin wine do you need to boil the grated pumpkin flesh or just put it in the primary with sugar and water to start?

 
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Old 11-08-2012, 06:40 PM   #2
Arpolis
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Just add to the must. But I will say that pumpkin is a very delicate flavor. After primary and you are racking to secondary. Rack onto additional pumpkin and sweet potatoe. 2 parts pumpkin to 1 part sweet potatoe. The sweet potatoe seems to impart more "pumpkiny" flavor to the end product. The sweet potatoe should be cooked a bit. Just wrap in tinfoil and place in an oven at 350 for 30 minutes.
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Old 11-08-2012, 08:18 PM   #3
saramc
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I would even consider roasting your pumpkin for a few minutes. This will bring more sugar forward and tends to pull a bit more flavor.
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Old 11-08-2012, 08:49 PM   #4
cwebb
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Thank you all for the replies. I think I will add some Cinnamon sticks in the carboy too.

 
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Old 11-08-2012, 08:59 PM   #5
Arpolis
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When I did my spiced pumpkin mead without the addition of sweet potatoe I was dissapointed in the flavor. I eventually blendedit with a heavily spiced hard cider to bring some flavor forward. So adding cinnamon along with some ginger, nutmeg & clove would be a good idea.
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Old 11-08-2012, 11:08 PM   #6
FlyinDan1017
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I pour boiling sugar water over the grated flesh in the primary. Be sure to strain, strain, strain and strain again when you go to secondary. My batch last night went from 1 3/4 gal in primary to 1 gal after straining and still has quite a bit of sediment settling on the bottom. Be supprised if I only end up salvaging 3 bottles out of the batch because I didn't strain it enough.

Good luck
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Old 11-09-2012, 12:06 AM   #7
Arpolis
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Ill agree with the sediment problem with pumpkin. I started with 2 gallons and ended at about 1 gallon once all cleard.
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