thu, sep 10, 20
Pumpkin Spice Wine
other drinks, medium, fall
1 Gallon Container
1 Large Pot
Fine Mesh Strainer or Cheesecloth
1 Brewsy Bag
5 lbs grated pumpkin flesh
Between 2 - 4 cups of sugar (varies based upon sweetness preferences)
Water to Fill Gallon
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, then strain before moving to gallon container and let it sit until it reaches room temperature.
Open your brewsy bag and pour the contents in. Seal your juice again and shake well.
Apply the airlock , then leave your container somewhere dark and warm (75-80°F is best) for 3 days.
After 3 days, move it to the fridge for 48 hours. You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap! 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, your yeast will have fallen to the bottom of your container.
Now, carefully "rack" your wine by pouring it off of the sediment into a different container. You can discard the sediment at the bottom — you won't want it in your final product. Then, pour a glass and give it a try!
Store the rest of your wine in the fridge, with the bottle cap still on loosely.
If you see sediment start to build up again after several days, you can rack it again. As it ages, the taste of your wine will keep on getting better. Cheers!