directions

1. Prepare your pumpkin. Peel your pumpkin and grate it into shreds using the large holes of a box grater. Then, put it into a large pot.
   

2. Add 2/3 gallon of water to your pot, along with two cups of golden raisins. 

3. Decide how sweet you'd like your wine to be.
   
   We recommend making your pumpkin wine "sweet," so add 2.75 cups of sugar. 
   
   If you'd like a different sweetness level, use the value 15g per 8 fl oz to calculate the amount of sugar you should use in the drink designer.

4. Simmer the mixture together for 10 minutes, without boiling it.  Then, remove from the heat and let it cool until it's back to slightly above room temperature.

5. Strain the pumpkin mash with a cheesecloth or other filter. Try to remove most of the pulp and skin.
   

6. Add the mixture to your gallon jug. Be sure there is at least 3 inches of space for headroom at the top of the container. (Make space for all the foaming and bubbling!)
   

7. Add one full Brewsy bag. Then shake vigorously for at least 30 seconds to help wake up the yeast.
   

8. Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.
   

9. Put your pumpkin wine in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).
   
   Now, fermentation is beginning. Fermentation will take approximately 7 days.
   
   Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.
   

10. Wait 7 days, then taste-test. After 7 days, take a very small sip of your wine. Right now, the yeast haven’t been separated from your wine, so it won’t taste amazing just yet.
    

    
    

    When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.

11. Add your spices. Add your grated ginger, cinnamon sticks, and nutmeg to your gallon jug. 

12. Put your wine in the fridge. Now that you've added the spices, take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.
    
    Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!
    

13. Wait two days while your wine is in the fridge.
    
    You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
    

14. Rack your wine. Slowly, pour your wine off of the sediment at the bottom into a new container.
    
    Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring. Keep your jug still, so the sediment doesn't mix in with the rest of your wine.
    

15. Take a sip! Now, you can taste your wine! Cheers!
    
    You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That's very normal with young alcohol. It will get better and better with time.
    
    If it tastes bitter, you can quickly fix that by making a simple syrup. You can also add more spices right now to taste!
    

16. Age your wine. The character of your wine will change significantly as it ages.
    
    Harsh tastes or off-flavors will dissipate, and your wine will taste smoother and more flavorful — and the pumpkin flavor will truly come out!
    
    Age your cider for at least 3 weeks, racking it about once every 5-7 days (or whenever a lot of sediment has built up at the bottom of your jug.)
    

17. Enjoy! Share this amazing fall creation with our Brewsy communities, the First Pour Club and Club Brewsy.
    
    And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at hello@getbrewsy.com.