I am so ready for fall. Every year, when September 1st rolls around, Im done with summer. Im over it. I can pretend to be a beach goer, I can tolerate skimpy shorts and tank tops, I can even flirt with barbeques, but really, my soul belongs to fall. Its a lot like a summer fling, really. We had our fun, but my heart belongs to another.
I am weird. I can pass for normal the rest of the year, but fall is really the only time when it is totally acceptable to just be weird. Frankenstein and ghosts and black lipstick and black nail polish and spiders and pumpkins. I like to believe creepy things happen at midnight. I want to stay up all night watching old Vincent Price movies. I want to be mischievous. Bring it on. I want to howl at the moon.
I know theres a whole anti-pumpkin crowd out there. I know who you are. Youve had your turn. You had a whole three seasons without pumpkin. Now get out of here. You had your brats and IPAs and barbecues and baseball for the last three months.
Its time to get weird.
Its time for pumpkin everything. Its time for pumpkin wine.
You didnt even know that was a thing, did you? Well, now, you know.
Pumpkin Wine Recipe
Makes One Gallon
8 Cups Pumpkin Flesh
1 Pound Golden Raisins
1 Cinnamon Stick
1 Inch Ginger Root
1 Whole Nutmeg
1 Gallon Water
5 Cups Sugar
1 Tsp Yeast Nutrient
3 Tsp Acid Blend
1 Pkg Wine Yeast (Red Star Cotes de Blanc)
1 Campden Tablet, Crushed
½ Tsp Potassium Sorbate
1. Wash and chop
pumpkin flesh. Place in primary fermenting bucket.
raisins, spices, and boiling water.
3. Crush one Campden Tablet,
mix in ½ cup of warm water. Add to primary fermenting bucket.
4. Cover primary fermenter.
Wait 24 hours.
5. After 24 hours,
uncover fermenter and add sugar.
6. Stir well.
Make sure all of the sugar is dissolved.
7. Take a hydrometer reading.
Starting gravity should read between 1.090 and 1.095.
8. Pitch yeast.
Sprinkle yeast packet over mixture.
9. Cover primary fermenter.
10. Stir daily.
Make sure to check your gravity often to make sure you have a healthy fermentation.
11. After 2-3 weeks,
strain mixture through a sanitized nylon bag. Squeeze as much fluid out as possible. Place into a sanitized jug for secondary fermentation. Top up to one gallon with water if needed.
12. Cover secondary fermenter
and attach airlock. Wait for wine to clear. Rack (transfer) back forth from primary to secondary as many times as you need to clear sediment.
Add ½ tsp of Potassium Sorbate to ensure fermentation does not begin again. Stir well.
14. Back sweetening:
Most pumpkin wines will need to be back sweetened. After adding potassium sorbate, you may add sugar or wine conditioner to taste.
age to perfection, and enjoy!