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I hate to necro an old thread, but this stuff is about ready to drink I think! :) Will update with bottled pictures and a review of the flavor shortly!

Potassium Sorbate: for stabilizing wines (see Finishing Your Wine)

Oh man this tastes awesome. I killed the yeast and added 4 lbs more sugar. And it is awesome! Needed a bit of an earthy tone so I used some toasted oak in the secondary. This is going to have a great taste. One problem. I'm not sure if I tried to much or if it was because I had tried some of...

No burn at all, it tasted like a sugarless moscato... i put some "yeast killer" in per the instructions waited a couple of hours and added a # of sugar per gal, its gonna sit now for at least a couple of months before I bottle it and try it again. It racked really nice and clean, looked great...

If you read the container of yeast energizer it should say that it's only for slow or stuck fermentation... I'm not sure you should put it in at the start unless you are repeating a recipe that had a slow fermentation

Yup you want to use the more dense "sugar" or cooking pumpkins Yeah, my auto siphon arrives at the end of the week, i figure ill let it blow off a bit more then do a low air xfer the best i can to get it out of the dead yeast bath...

Well you might not want to make my recipie LOL , its a bit "hot" but I was going for high alcohol too, it reminds me of apple pie on the stove but the pumpkin pie version... I linked my thread on this under your OP

Got home from work, was just a hair over 1.00, so I xfered... my home made strainer bucket top :) in action it worked out pretty well, it looks like the pumpkin stuff left in it ended up floating on top... I am hoping it all settles down over the next few weeks...

I used pectic enzyme as per kellers recipe for the batch I just started. I can't imagine not using it considering how dense pumpkin is... then again I am a noobie wine maker, but on the Keller website he explains how the enzyme works that might be something you enjoy reading!

I started my own thread on this as well, I used a food processor... after a few close calls with the grater I didn't want to risk a cut/ruining what I had with blood... lol I put about 1 tbs of pumpkin spice in the primary and it tastes like pumpkin pie right now.... :) hopefully that stays!

Shoot, I'll check it when I get home from work, I think I meant 1.010 not 1.10 ! If it's 1.010 or less I'll rack and share a picture. Speaking of, a guy I work with mentioned he tries to make sure all the Lee's are excluded when he racks, I thought for the first rack you strain only the big...

1.115

Yes, the 15-16% is the estimated potential alcohol on the scale. I am at 1.100 SG now as of this morning, I think I might go into a carboy tonight! That went quick, only 3 days...

I have a 5 gal batch started. I only ended up using about 12 lbs of fresh pumpkin and 1 lb of fresh peach. I used a food processor to" mash" the pumpkin, it ended up a similar consistency to crushed grapes. I grated the peaches. I did add about 9 lbs of sugar for an OG of about 15-16% ABV...

Once I siphon into another carboy Ill take another picture and do a taste test. I have never tasted wine during the process any pointers on that? I have been smelling it as it gasses off and it smells like red wine... lol but I am curious about the specific taste at this point. You all have...

I wouldn't be on here if I weren't counting on constructive criticisms :) I actually am hoping for it! Why couldn't I have learned how this process (wine making) works when I took Organic Chem ? LOL Its the worst when people explain how it works and it makes complete sense. Next round Ill add...

Original SG when i transfered to the carboy 1.04 SG (4 gal roughly, pictured in this thread) After topping up 1.01 sg (5 gal +, pictured in thread) After fermentation stopped 1.00 sg + 1 lb sugar 2nd time fermentation stopped (2 days later) 1.00 sg +1 lb sugar Its still bubbling away but has...

I am clearly not understanding how to take readings with my hydrometer. I was under the impression that the more alcohol the density of the water would change due to water being heavier right? So I have no clue how to figure out where my wine is.... since I don't understand the relationship of...

Last night I checked the SG, 0% ABV. This tells me a couple things, 1 no sugar present and 2 I likely never put in enough sugar for the yeast to be able to do what it does in the airlock to make alcohol. I added about another # of sugar directly to the carboy. Too fast, a bit of a mess, not to...

thanks Yooper! So its been only a couple of days since I added sugar but I must not be adding enough I am getting 0 bubbles through my airlock now and the night I added the sugar I was getting about 10 per minute.... No clue what to do at this point, I don't want to open it up again exposing it...