2.5 gallons water, boiled
12 lbs pumpkin
2 cans of Welch's white concentrate
7 lbs sugar (or SG to 1.090)
2 tsp of shaved ginger root
1 tsp ground cinnamon
1 tsp tannin
3 tsp yeast nutrient
3 tsp acid blend
1.5 tsp pectic enzyme
1 packet of Montrachet yeast
I froze the pumpkin pulp for about a month before I started this. Make sure you put it in a straining bag when it's frozen. You get a lot of extra water with them. It's a mess otherwise.
After about 6 months (racking whenever there was about an inch of sediment at the bottom), I added 1 can of welch's after I sorbated.
A month after that, I filtered and then bottled.
You could also add 2-3 cinnamon sticks to your recipe, but I didn't want to overpower the must with cinnamon flavor. I thought 2-3 was a lot for this size batch, so I added some ground cinnamon. I did not add cloves. I had made an apple wine with cloves in it and I didn’t like it. So I left that ingredient out. Of course, you could add it.
In this wine, you can definitely taste the ginger in it -- not too strong, but it's definitely there. I tasted the cinnamon (just a tiny hint of it), but my husband didn’t. The extra can of welch's after 6 months gave it (what I call) vinosity and some depth. It also sweetened it up a little. Make sure you have your pumpkin wine sorbated before you add it though.After 5 months in the bottle (about a year after starting), this wine tastes even better than imagined. This is one that most people like. For me, it’s a little sweet, but extremely good.