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Old 10-01-2013, 01:27 PM   #1
russz
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Anyone have a good pumpkin wine recipe?

 
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Old 10-01-2013, 02:11 PM   #2
kc_in_wv
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Oct 2010
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There is a thread over on the mead forum for a pumpkin mead.
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Old 10-01-2013, 02:27 PM   #3
tommyboy937
 
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Russz, I was thinking about doing a pumpkin wine. This is what I am considering.

15 lbs of pumpkin for a 5 Gal batch
Food Processor
Add your "normal" ingredients like yeast, yeast nutrient, camden tablets, sugar, wine tannin, acid
TO taste I added 2 tbs of pumpkin pie spice
After primary I would put in a carboy with a few cinnamon sticks on some fishing line so you can remove them after a couple of weeks... ( I didn't do this but I might in the secondary)

I am actually planning on doing this "recipe" I just made up lol, in time for next years holiday season, the hope is to get a buttery mouth feel with a soft sweet overtone of pumpkin and spice.

Ill add a new post with more specific directions and pictures, maybe even tonight after I go to the local pumpkin patch with the fam! http://www.homebrewtalk.com/f25/pumpkin-wine-436014/

 
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Old 10-01-2013, 04:07 PM   #4
russz
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Thanks that sounds like a good recipe. Let me know exact details, I am still a newbie!

 
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Old 10-02-2013, 09:58 AM   #5
TexasWine
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Quote:
Originally Posted by russz View Post
Anyone have a good pumpkin wine recipe?
If I were you I'd follow this:

http://winemaking.jackkeller.net/reques53.asp

 
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Old 10-03-2013, 04:42 PM   #6
tommyboy937
 
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Quote:
Originally Posted by TexasWine View Post
If I were you I'd follow this:

http://winemaking.jackkeller.net/reques53.asp
Nice! No spice flavor added though, would adding the spice flavor not take or something?

 
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Old 10-03-2013, 05:13 PM   #7
TexasWine
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Quote:
Originally Posted by tommyboy937 View Post
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.

 
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Old 10-03-2013, 07:04 PM   #8
tommyboy937
 
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Quote:
Originally Posted by TexasWine View Post
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*

 
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Old 10-03-2013, 11:32 PM   #9
TexasWine
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Quote:
Originally Posted by tommyboy937 View Post

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*
Not saying its a bad idea. I'm actually doing a cider right now with spices in primary.

Whatever spices you add, do it gradually. You can't get them out once they're in! And they're easy to over do.

 
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Old 10-04-2013, 02:38 AM   #10
StoneArcher
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Quote:
Originally Posted by TexasWine View Post
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?

 
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