my first attempt at wine

[justineaton]

I used the recipe you linked at the start of this Thread. The final abv was 14%, which was higher than I expected.

 

[justineaton]

If I were to stabilize and backsweeten would I still want to bottle age for one year? I'm thinking the pumpkin Apple wine may be better sweet and I did promise my wife a sweet wine next.

 

[lolznrofls]

I used the recipe you linked at the start of this Thread. The final abv was 14%, which was higher than I expected.

I found a recipe for making a hard cider (apflewine) in a pumpkin..I dont know the exact recipe..but you will need paragon wax to re-seal the pumpkin after you remove the guts and toast the inside of the pumpkin with a burnzomatic torch. Then drill a hole to plug the airlock into...it sounded pretty cool when I read it..im gonna wait till next autumn and try it.

 

[justineaton]

I have seen people do that and then put a tap on the pumpkin and set it out at a party. I make mine with libbys pure pumpkin added to my primary fermenter. It's the best hard cider I have made and I experiment a lot with it.

 

[lolznrofls]

I have seen people do that and then put a tap on the pumpkin and set it out at a party. I make mine with libbys pure pumpkin added to my primary fermenter. It's the best hard cider I have made and I experiment a lot with it.

What spices do you prefer?

 

[justineaton]

I usually make it without. I thought about using a can of libby's all natural pumpkin pie filling next time since the only difference between that and the all natural pumpkin is that it has pie spices in it.

 

[justineaton]

So I just got a bottle of my Apple wine out to give to a friend and noticed a small amount of sediment. I gave this wine nine months before bottling and hadn't seen any signs of fermentation in a long time. Do you think maybe I just stirred a little sediment up when bottling? There was a fine layer in the carboy when I racked to my bottling bucket.