I started my first batch of pumpkin wine back on November 5th, 2017.
I bottled it this past weekend.
I’ve had a few people ask about the recipe I used, so I figured I’d share it here, with my review of the bottled product. 🙂
I’m going to assume anyone who’s looking for a pumpkin wine recipe has basic wine making knowledge. If not, trust me, Google is your friend.
Pumpkin Wine
20 lbs of pumpkin
~ I weighed my pumpkin after gutting and cubing. Then, I roasted it to bring out the sugary goodness of flavours.
I also used a pumpkin I like the flavour of…don’t use one of those watery jack-o-lantern pumpkins. Use something like a pie pumpkin, with lots of natural sugars.
10 lbs of white sugar
1 1/2 cups lemon juice
2 1/2 tsp pectic enzyme
3 tsp yeast nutrient
1/4 tsp potassium metabisulphate
1 tsp tannin (optional…I figured I’d try it)
Water to 23 liters
Yeast
Now, I used a mesh bag for my pumpkin, which makes racking out of the primary so much easier…and cleaner.
I also added the water *before* putting the bag of pumpkin in…so know that you are going to need a bigger than 25 liter pail to start, because once that pumpkin goes in, the liquid level rises.
A.
Lot.
My starting gravity was 1.070 and it finished fermenting at .990
When I racked to the carboy I added 2 cinnamon sticks.
I could have added more, but I wasn’t sure how strong the flavour would be.
I could have doubled the amount easy, or even added 1 stick per gallon.
I also think adding some ginger, either in the primary, in the secondary, or both, would have been beneficial.
I may try that in another batch.
When all was done, I stabilized and back sweetened with 2 cups of sugar.
This, of course, is done to taste, so it takes trial and error with smaller amounts and then…math to know how much to put in the big batch. 😉
So, after months of waiting to get to the end product going into bottles, and finally getting a good taste of the wine, what did I think of my pumpkin wine?
This:
Pumpkin wine review…
Now, keep in mind, I like a strong, bold flavored wine. Typically reds and heavy on fruit flavors.
This pumpkin is…interesting.
It’s a white. It’s beautiful. Clear and just plain pretty to look at.
The scent?
Again, not being a white wine person, I find it off putting.
But, there are very few store-bought whites that I like the scent of. In fact, right now, I can’t think of any, sooooo….yeah.
The flavor is nice. It’s not sharp, it’s smooth with a nice finish.
I didn’t back sweeten it as much as I would a raspberry or a blueberry, so it’s drier than I normally drink, but that’s because I found it cloying with as much sugar as I’d normally use.
The flavour doesn’t say “pumpkin” to me, but there is the barest hint of cinnamon to it (I added several cinnamon sticks in the secondary) which makes it interesting.
All in all, it’s not bad.
It’s not, however, one I would personally rave about.
It’s not a green tomato wine, to be sure. 
😉
But, anyone who likes a semi dry white, I think will really enjoy this.
Now, that said, would I make it again?
Yes.
But I would tweak it.
Add in more cinnamon, leave out the tannin (not sure it brings much to a white wine anyways), add some fresh ginger, and then I’d back sweeten with a fruit syrup or juice instead of just plain sugar. Something that adds a little more flavour to the party.
All in all, I’m glad I made it.
It’s not a favorite, but it’s a good recipe to play with to find what, exactly, I like.
Besides, how can you not love this label??
Arrrr!!
Cap’n Max says this wine is his!!
