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Old 10-14-2007, 09:55 PM   #1
Sep 2007
Posts: 20

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?

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Old 10-14-2007, 11:19 PM   #2
Oct 2007
Posts: 21

Whatever you do, keep us updated! This sounds like it could be awesome.

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Old 02-11-2008, 05:02 PM   #3
Jumbo82's Avatar
Dec 2007
Plymouth, New Hampshire
Posts: 501
Liked 3 Times on 3 Posts

What did you end up making and how did it turn out?

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