Canned Pumpkin Wine



1 gallon

4 lbs canned pumpkin

4 cups granulated sugar

2 cups light brown sugar

1 cinnamon stick, broken into 4 pieces

1/4 teaspoon shredded/chopped ginger

1 tsp citric acid

1 tsp yeast nutrient

1 tsp tannin 1 tsp pectic enzyme water to 1 gallon

yeast (montrachet)

 

I put the canned pumpkin (which was similar to a paste) in a nylon sock, making sure the toe end and the open end had been securely knotted up. 

 

While doing this, bring the water to a boil and stir in the sugar until dissolved. Pour over pumpkin in straining bag. Break cinnamon into 4 pieces, add ginger shavings in the primary.

 

Allow to cool to room temperature and add citric acid, yeast nutrient, pectic enzyme and yeast. SG should hover around 1.080 to 1.090. Add white sugar if necessary.

 

Stir daily. Ferment until the SG hits roughly 1.040, and transfer over to secondary, fit airlock. Do not squeeze the nylon bag -- let it drip drain. Add 1 campden tablet. Squeezing only causes more sediment.

 

After a few days or when fermentation has died down a little, top up, if necessary. We mad a little more than 1 gallon, so we had plenty to top up with. This recipe needed bentonite. Add accordingly.

Stabilize with sorbate as per bottle’s instructions. After stabilization, add ¼ can of Welch’s white concentrate. Gives the wine what I think is viscosity, and the right amount of sweetness. (This can be altered how it tastes to you.)


This wine was also filtered.