corby_brewer
Landlord.
With Halloween fast approaching no doubt the super markets will be selling the pumpkins off cheep so I was wondering if this would work.
1 Gallon batch
5 lbs grated pumpkin flesh
3-1/4 lbs sugar
1 tsp pectic enzyme
1/2 oz citric acid
yeast nutrient
Campden tablet
wine yeast
Grate the pumpkin flesh. Bring the water to a boil and stir in the sugar until dissolved. Remove from heat. Place grated pumpkin flesh in primary and pour boiling water over pumpkin. Allow to cool to room temperature and add Campden tablet. Cover primary and allow to sit 8-10 hours. Add pectic enzyme and allow to sit overnight. Next morning add citric acid, yeast nutrient and yeast. Cover primary and stir twice daily for three days, submerging "cap" as necessary to keep moist. Pour through a nylon straining bag and let pumpkin drip drain. Transfer to secondary and fit airlock. wait 5 days and top up as necessary. Rack after two weeks and again after additional 30 days, topping up and refitting airlock each time. Set aside for 3 months and then rack, stabilize, sweeten if desired. wait 3 weeks for dead yeast to fall out, and rack into bottles
1 Gallon batch
5 lbs grated pumpkin flesh
3-1/4 lbs sugar
1 tsp pectic enzyme
1/2 oz citric acid
yeast nutrient
Campden tablet
wine yeast
Grate the pumpkin flesh. Bring the water to a boil and stir in the sugar until dissolved. Remove from heat. Place grated pumpkin flesh in primary and pour boiling water over pumpkin. Allow to cool to room temperature and add Campden tablet. Cover primary and allow to sit 8-10 hours. Add pectic enzyme and allow to sit overnight. Next morning add citric acid, yeast nutrient and yeast. Cover primary and stir twice daily for three days, submerging "cap" as necessary to keep moist. Pour through a nylon straining bag and let pumpkin drip drain. Transfer to secondary and fit airlock. wait 5 days and top up as necessary. Rack after two weeks and again after additional 30 days, topping up and refitting airlock each time. Set aside for 3 months and then rack, stabilize, sweeten if desired. wait 3 weeks for dead yeast to fall out, and rack into bottles