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Pumpkin Wine

8 cups pumpkin

5 cups sugar

1 teaspoon yeast nutrient

3 teaspoon acid blend

1 campden tablet

1 pound raisins

1 package wine yeast

1 gallon water, boiling

Wash, trim, peel and chop (or grind) the pumpkin. Place in primary fermentor. Add raisins and boiling water. Let sit overnight.

Add all other ingredients except yeast. Stir well to dissolve sugar. Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for three to five days, until specific gravity is 1.040.

Strain the must and squeeze out as much juice as you can. Siphon into secondary fermentor, make up to volume with water and attach airlock. Read more at scorpius.spaceports.com

 

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