Well, bottled up my first batch of wine today, it was put into roughly 20 bottles. It was made using Red Star Montrachet yeast w/nutrient, some nutrient pectic enzyme, it started at roughly 1.095 and finished at about .990. Preliminarily I'm thinking it's going to be a good turn out.
It being october, and the fruit trees in the area being pretty much wiped out by an early frost, I have started thinking about something to get into the halloween/october spirit. This is what I'm thinking for my next batch. I havn't done much research looking for a recipe for this, but at the same time I figure it'd be something neat to try and maybe concoct my own brew.
-pumpkin, unsure of fresh or canned. Heard there isn't much difference between the two, I'd imagine the skin would add flavoring and coloring so it'd be good to keep.
-pectin/pectic enzyme from what Iv'e found out, pumpkin does contain pectin. Not sure how much I need to add, may be experimental(?)
-yeast This is a big one. I have two candidates I am thinking about right now, Cote des Blanc by Red Star and Lavlin K1V-1116. Leaning towards the Lavlin however due to its robustness.
-sugar thinking a mix of brown and white sugar, probably going with an OG of about 1.110; Am definitely looking for a "kick you in the face" wine strong alcohol content with a lot of body.
-spices this is where things get interesting, I'm wanting to add nutmeg cloves and cinnamon to this wine, the question becomes pre or post fermentation?