This is a 5 gallon pumpkin wine recipe. 

If you want to make less, just cut all the ingredients proportionately, except for the wine yeast. You always want to use a whole packet – more if you're making more than 5 gallons. 


Spiced Pumpkin Wine Recipe (5 Gallons)

16 lbs. Pumpkin (flesh only)

3 lbs. Raisins (chopped)

4 Cinnamon Sticks

11 lbs. Cane Sugar

4-1/2 Tbsp. Acid Blend

1 Tbsp. Yeast Energizer

1 Tsp. Pectic Enzyme

1 Packet Lalvin K1V-1116 Wine Yeast

5 Campden Tablets (before fermentation)

5 Campden Tablets (before bottling)


To start this wine recipe off you will want to prepare 16 lbs of pumpkin flesh. Scraping it away from the pumpkin's outer shell should be enough to break it up sufficiently, but if you do have any hunks, you will want to chop them up. The raisins should be coarsely chopped, as well. Add all the ingredients to 5 gallons of water EXCEPT for the wine yeast. Only add 5 crushed Campden tablets at this point. The other 5 will be added later, when you are bottling the wine. This should be done in an open fermenter. Leave the fermenter open. Only cover with a thin towel, nothing more, for 24 hours. This is to give time for the Campden tablets to sterilize the wine must, then dissipate into the air. After 24 hours, sprinkle on the packet of wine yeast, and you are on your way to making some great tasting pumpkin wine.