Pumpkin Wine

2/4/08

I added a cinnomon stick a chunk of ginger, a few star anise, 2 whole cloves- 1/4 broken nutmeg,
1 can of pumpkin and a can of Niagara juice-
3# of sugar disolved  in warm water-
then added a very ripe bannana and a mandarin orange-
let sit and cool- then whipped in pectic enzym,yeast nutrient,wine tanin and used epernay II yeast-
SG is at 1.090…

Racked into a jug and fermentor on 2-18

Racked and campden on  3/24

Published on December 8, 2009 at 12:33 AM  Comments (2)  

The URI to TrackBack this entry is: https://winemakingfool.wordpress.com/pumpkin-wine/trackback/

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. Great site! I’m making up some pumpkin and was looking for some ideas to boost the body and sweetness. I would never have thought of a banana. Wow. BTW, did you put the mandarin orange in whole or in sections?

    • broken into sections and probably gave it a squeeze to help the yeasts get in.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: