How To Mash Pumpkin To Make Wine

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Pumpkins to make wineHere are some tips and techniques on how to mash pumpkin to make wine. Pumpkin is a gourd like squash and the word originates from the word ‘pepon’ which means “large melon” in Greek.  They usually weigh between 9 and 18 pounds but have been known to go over 75 pounds.  They vary in shape and color and the skin is usually ribbed and smooth. If you have ever visited a pumpkin farm around Halloween you would know all the different varieties and colors this fruit comes in. Pumpkins are mostly used for cooking food, making jack-o- lanterns during Halloween and of course to make wine.


 


Here are the steps you need to follow in order to make pumpkin wine.


  1. You will need a cookie sheet for this step. After cutting the pumpkin in  two halves you will place it on the sheet with the outer skin on the cookie sheet.  

  2. Spoon out all the innards of the pumpkin and throw them away.

  3. The oven needs to be preheated before you can pop the cookie sheet with the pumpkin halves in it. Let them sit in there for about a half hour. 

  4. After 30 minutes the pumpkin should be all mushy and gooey. Spoon out this pulp and put in a fermentation container with raisins, campden tablet, yeast energizer and water. Mix all these ingredients well and allow it to cool.

  5. For about five days you need to let this mixture sit, after having added yeast on the first day. You need to make sure you remember to stir it daily.

  6. After 5 days you can take the mixture and strain it into a wine demijohn which should be air locked.

  7. The last step is to rack into another wine demijohn that has a plastic tube, do this with care as the deposits at the bottom of the demijohn should not be disturbed. This process needs to be repeated a couple of times after 4 months and then again after 8 months. Let it sit for about a year and you have your pumpkin wine ready!  


Making pumpkin wine requires some patience but it is well worth the effort, especially if you are a wine lover.


Image credit - ifoodtv

 

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