Fairytale Pumpkin Wine Recipe


6 gallons


6 gallons water ( use some to dissolve sugar and prepare raisins)

24 lbs shredded fairytale pumpkin

6 lbs dark raisins chopped in blender with water

12 lbs sugar 5-6 cinnamon sticks hunk of sliced ginger root 1 1/2 tsp tannin powder

6 level tsp yeast nutrient

8 tsp acid blend

3 tsp pectin enzyme

6 campden tab.

1 packet of cote blanc yeast


Add pumpkin, raisins, cinnamon, ginger to empty primary fermentor.

·Pour boiling water into primary fermentor, stir well and let cool to room temp.

·When primary is room temperature add tannin powder, and pectin enzyme.

·Add acid blend to primary and stir well.

·Check specific gravity. Should be 1.085 - 1.095. Add sugar to raise if necessary. 


Day 2, pitch yeast starter. Day 7 strain off pumpkin after this, rack as needed. 

Besure to acid test, Whip it well to drive off Co2