Pumpkin Wine: Equipment

Pumpkin Wine - Erica's Little Welsh Garden https://ericas.little-welsh.garden/recipes/104-pumpkin-wine-recipe-easy-i...
Pumpkin Wine
Just the best wine ever
Prep Time Cook Time From Start to Finish (for best

20 mins 30 mins results)
365 d
Course: Drinks Servings: 6 bottles Author: Erica Cost: £1.50
Equipment
2 large Saucepans
1 Muslin Cloth (Pillowcase or Tea Towel)
1 Potato Masher
1 Ladle
1 Funnel
1 Sieve
1 4.5ltr Demijohn (or fermenting bucket)
1 Airlock
All of the equipment must be sterilised apart from the saucepans
Ingredients
1.7 Kilograms Pumpkin (or Squash of your choice) (thinly sliced)
1.3 Kilograms Sugar
1 Lemon (juice of)
2 Teabags (black tea)
Wine Yeast
Pectolase (optional)
Instructions
1. Add 4 Litres of Water to you saucepan.
2. Add your thinly sliced pumpkin to the water and slowly bring it to the boil, once the water
has come to the boil, turn it down and let it simmer.
3. While the Pumpkin is simmering boil the kettle and add the 2 teabags to a mug, add the
boiling water to the mug and leave the teabags to brew in the water until needed.
4. Once the Pumpkin has been simmering for about 5 minutes you can start using the
masher to gently mash the pumpkin in the water, this will help the Pumpkin juices infuse
with the water. Continue doing this until you can no longer feel any chunks in the water,
this should take about 5 minutes or so depending on the size of your chunks. (Be careful
with this step, the water is boiling and over enthusiastic mashing will cause splashes of
hot liquid!)
5. Turn off the heat from the saucepan.
1 of 3 4/25/21, 00:26
6. Remove the teabags that have been brewing in the mug and add the liquid to the the
Pumpkin in the saucepan, this will add tannin which helps to give body and a balanced
flavour to the wine.
7. Squeeze your lemon and add the juice to the saucepan.
8. Once the liquid has cooled for a few minutes you can start filtering it into a clean
saucepan using the sieve, muslin and ladle. (Be careful not to squash the juice through
the cloth, this will cause unwanted particles to be pushed through and take much longer
for your wine to clear.)
9. Once all of the liquid has been strained from the pulp you can add the liquid back into the
original (cleaned) pan.
10. Bring the liquid back to the boil quickly, then carefully add the sugar to the pan while
gently mixing it. Once the sugar has dissolved you can turn the heat off. This process just
ensures that that all liquid is completely sterile when going into your Demijohn.
11. If your saucepan has a lid, put it on and leave the pan to cool for about an hour, if it
doesn't you can cool the pan down in a a sink full of cold water.
12. Once the liquid has cooled enough for you to able to easily handle it without gloves, you
can add the liquid to you Demijohn using your sterilised funnel. Once filled put your
sterilised Airlock on straight away. (Don't try and add boiling water to the Demijohn as
this can cause it to smash.)
13. Once the Demijohn is at room temperature (between 20-25°c) you can now add your
yeast! (Some yeast needs to be activated prior to adding so please read the instructions
carefully before adding!)
14. If you are using Pectolase you can add this now. (Pectolase will help your wine clear
slightly quicker, I don't find any real benefit from using it personally.
15. Now your wine can start fermenting! For best results keep it in a warm dark place without
fluctuating temperatures like an airing cupboard.
Racking
1. I found this wine was full of sediment and cleared quite quickly, I racked it after 1 week, at
3 weeks, again at 6 weeks and then I did one final rack once it had stopped fermenting.
Bottling
1. You can bottle the wine once it has cleared and finished fermenting, usually after at least
3 months. I like to wait to between 6 and 12 months personally.
If you bottle before it has finished fermenting then it can explode in the bottles so if you
are new to winemaking I would suggest you use a stabiliser which will kill off any active
yeast.
If the wine still has a lot of sediment in it at the bottling stage you may find it can make an
off flavour in your wine.
I found this wine wants at least 1 year in the bottle to allow the flavours to properly
develop.
2 of 3 4/25/21, 00:26
Notes
I found this wine was full of sediment and cleared quite quickly so I racked it after 1 week, at 3
weeks, again at 6 weeks and then left it until I noticed a lot of sediment at the bottom of the
wine.
After one year I stabilised and bottled. It tasted pretty good but I have heard that leaving it
another year to age makes it taste even better... I have 6 bottles in the cellar patiently ageing
as I write this.
3 of 3 4/25/21, 00:26

Pumpkin Wine: Equipment

Uploaded by

Copyright:

Available Formats

Pumpkin Wine: Equipment

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Pumpkin Wine: Equipment

Uploaded by

Copyright:

Available Formats

What are the steps to make pumpkin wine?

What is the purpose of racking the wine?

Pumpkin Wine - Erica's Little Welsh Garden https://ericas.little-welsh.garden/recipes/104-pumpkin-wine-recipe-easy-i...

Prep Time Cook Time From Start to Finish (for best

Course: Drinks Servings: 6 bottles Author: Erica Cost: £1.50

You might also like