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Spicy pumpkin wine


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#1 Greenguru

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Posted 24 September 2017 - 08:38 PM

Started for family pumpkin carving party 201737f5234c0557600111a33152412d4df9.jpg

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#2 Grass Snake

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Posted 24 September 2017 - 08:43 PM

Sounds good. Is that gonna be enough?

Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#3 Grass Snake

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Posted 24 September 2017 - 08:45 PM

Please share the process to make.

Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#4 Thegreenchilemonster

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Posted 25 September 2017 - 09:27 AM

Is that already fermented?

#5 dragonsfire

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Posted 25 September 2017 - 11:53 AM

Was thinking Pumpkin wine making, even though I dont drink lol



#6 Greenguru

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Posted 25 September 2017 - 06:52 PM

Hey, its a five gallon batch had qt jar and a pint had to come out after the pulp bags got inner i have also given up the wicked juice, I do enjoy the ART



#7 Greenguru

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Posted 25 September 2017 - 07:02 PM

Please share the process to make.

 

3 generations wine maker 

the sugar i used brown and cane sugar even split 

 

 

http://blog.eckraus....kin-wine-recipe


Edited by Greenguru, 25 September 2017 - 07:25 PM.


#8 Greenguru

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Posted 25 September 2017 - 07:09 PM

Is that already fermented?

yes started  Sept 18 2017 its bubbling. pulp is out after 6 days first rack in day or two I be looking at the Gravity and stop it at the Alcohol percent I am after unknown as of now.



#9 Thegreenchilemonster

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Posted 25 September 2017 - 07:24 PM

yes started  Sept 18 2017 its bubbling. pulp is out after 6 days first rack in day or two I be looking at the Gravity and stop it at the Alcohol percent I am after unknown as of now.


OK, gotcha. I've made plenty of wine, mead, and beer. I guess the mason jar threw me off. I've always bottled, corked, and aged my wine and mead. I'll have to try to make a pumpkin wine sometime. Thanks for sharing!

#10 Greenguru

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Posted 25 September 2017 - 07:42 PM

OK, gotcha. I've made plenty of wine, mead, and beer. I guess the mason jar threw me off. I've always bottled, corked, and aged my wine and mead. I'll have to try to make a pumpkin wine sometime. Thanks for sharing!

little misleading my BAD, the jar its fermenting on my counter but i refuse to trash the bit i pulled, because to much when fruit was added, to lazy to add after bags got removed LOL



#11 Greenguru

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Posted 01 October 2017 - 11:25 AM

Racket it 5 gallon plus little oh my the little jar sample has cleared a lot. This first rack we are hurry up and wait.

Any tips on clearing after fermentation ends just the gallon , time will clear the larger batch . I hope!6574c52afb47058eae118c1c1f263706.jpgbc8ed9a4bba612ccd5d79704328d50d0.jpg

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#12 Greenguru

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Posted 12 November 2017 - 11:21 AM

This part of gallon I cold crashed and got ready by the Halloween pumpkin carving party turned out pretty good though the other 5 gallons still in the car boy487fee8425cfb13814a4c755d6f7c992.jpg

Edited by Greenguru, 12 November 2017 - 11:22 AM.


#13 Burning Colon

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Posted 13 November 2017 - 01:55 PM

i've done rhubarb wine but that is where i would draw the line on anything other than berries or fruit.

my french canadian mother-in-law made me a bottle of carrot wine 15 years ago......it is still in the basement unopened.

 

hope your wine has plenty of flavour.


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#14 Greenguru

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Posted 13 November 2017 - 10:04 PM

i've done rhubarb wine but that is where i would draw the line on anything other than berries or fruit.

my french canadian mother-in-law made me a bottle of carrot wine 15 years ago......it is still in the basement unopened.

 

hope your wine has plenty of flavour.

First time spiced Wine, did a pumpkin beer my first pumpkin spiced anything was lacking flavor, this gallon sample of wine was very dry and lacking Flavor also until I back sweetened the gallon after I cold crashed and racked it few time and again just a gallon off the main Batch few years to go on rest of batch   






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