thu, sep 10, 20
pumpkin spice wine
other drinks, medium, fall
about 1 gallon
1.5 gallon container or bottle
1 large pot
fine mesh strainer or cheesecloth
1 brewsy bag
8 cups of fresh pumpkin (this will depend on the size of your pumpkin)
1 gallon of water
approximately 5 cups of sugar
1 pound of golden raisins
2-4 cinnamon sticks
1 inch fresh ginger root, grated
2 whole nutmeg, grated (or 2 tbsp of ground nutmeg)
peel your pumpkin and grate it into shreds using the large holes of a box grater.
add your pumpkin to your pot, along with your water, sugar, and raisins.
boil until sugar is completely dissolved.
strain before moving to gallon container and let sit for about 30 minutes to reach room temperature.
add brewsy bag.
apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
move to the fridge for 48 hours. this is a good time to add your spices, so the fermentation process doesn't eliminate these subtle flavors.
after 48 hours in the fridge, pour wine off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return wine to newly rinsed bottle).
store your wine in the fridge to keep chilled and fresh.