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Western Pa.

15-25# raw pumpkin, grated
4 1/2 gallons water
sugar or honey(for dry wine, 7#, for normal wine: 10#, for sweet wine:12#).
juice from 3 large lemons
1 packet wine yeast

1. Boil grated pumpkin in water 20 minutes. Cool and strain in fermenter through several layers of cheesecloth.
2. Add sugar or honey.(See above) Stir till dissolved. Add lemon juice.
3. Cool to 70 degrees (F). Add yeast.
4. After fermentation ceases,rack into carboy and set aside till sediment settles.(about 3 months)
5. Siphon into sterilized bottles, taking care not to stir up sediment. Leave behind several inches of wine above sediment.Cork bottles, stir upright in a cool, dark place for at least 8 months.
Makes 5 gallons

8/7/2002 8:41:03 AM

Edmonton, Canada

Have you actually tried this Kilr?

8/7/2002 10:35:28 AM

Western Pa.

Smitty,

I've made wine and brandy in the past, but no, I haven't tried this one yet. It sounds pretty foolproof,though. Mix up a batch, and I'll be up for the Canadian seminar to sample it!

8/7/2002 2:30:10 PM

Edmonton, Canada

Sounds good Kilr, I'll try to start a batch in the next week or two.

Thanks!

8/7/2002 2:39:17 PM

Long Island,New York

Count me in.......Niagra taste test 2003.........G

8/7/2002 4:01:42 PM