Jump to content

  •  

Photo

Spicy pumpkin wine


  • Please log in to reply
19 replies to this topic

#1 Greenguru

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

Posted 24 September 2017 - 08:38 PM

Started for family pumpkin carving party 201737f5234c0557600111a33152412d4df9.jpg

Sent from my SM-T377P using Tapatalk

#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#2 Grass Snake

Grass Snake

    Smokin' Hot

  • Extreme
  • 3,771 posts
  • Location:Dallas Tx

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

Grass Snake

    Smokin' Hot

  • Extreme
  • 3,771 posts
  • Location:Dallas Tx

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

Thegreenchilemonster

    Smokin' Hot

  • Extreme
  • 4,716 posts

Posted 25 September 2017 - 09:27 AM

Is that already fermented?

#5 dragonsfire

dragonsfire

    On Fire!

  • Members
  • PipPipPipPipPip
  • 5,830 posts
  • Location:Medicine Hat

Posted 25 September 2017 - 11:53 AM

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



#6 Greenguru

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

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

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

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

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

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

Thegreenchilemonster

    Smokin' Hot

  • Extreme
  • 4,716 posts

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

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

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

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

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

Sent from my SM-T377P using Tapatalk



#12 Greenguru

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

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

Burning Colon

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 2,209 posts
  • Location:Calgary, Alberta, Canada

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.


Mark
Naga Viper is the hottest pepper in the world....Surely, you must be kidding.....No, I'm not kidding and don't call me Shirley - Leslie Nielsen, Airplane!

#14 Greenguru

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

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   



#15 WarrantMan

WarrantMan

    Heating Up

  • Members
  • PipPip
  • 377 posts
  • aka:Reggie or "The Warrant Man"
  • Location:North Charleston, S.C.

Posted 10 December 2017 - 09:19 PM

Greenguru,
 
You've got one that I have never tried making. About eight years into the hobby, I've tried many fruits with varied success. Luckily, I've got a friend in the food business who gives me fruit (when it "exceeds profitability" in the stores - aka going bad) and I make wine with it. A cool combination that costs me only time, sugars and yeast. As a recent addition to this forum, I ask have you ever done banana or tomato? Both sound a bit horrible, but they do have a great flavor when they come out right. I don't use sulfates, so I let the yeast terminate from the alcohol content which of course yields very potent product. The tomato with high acidity actually finishes akin to a citrus. Most folks I offer it to are reserved when I say it's tomato wine, but if I share it without them knowing what it is, they are usually pleased, can't quite make out the flavor (a lot believe it is a kiwi or other similar fruit.) As odd as it sounds, it is good. I've got 15 gallons going currently.  I will let one batch go dry and back sweeten the other two before bottling.
 
I entered a local home-brewers competition a few years back with the banana wine and ended #10 of 19 (I was the only wine dude amongst beer brewers.)  If you care to see here is the link http://beerengineers...Homebrewers.php
 
I applaud your efforts and I think I might attempt pumpkin myself. Any tips on the process would be appreciated.

"You Have The Right To Remain Fiery"


#16 WarrantMan

WarrantMan

    Heating Up

  • Members
  • PipPip
  • 377 posts
  • aka:Reggie or "The Warrant Man"
  • Location:North Charleston, S.C.

Posted 10 December 2017 - 09:27 PM

looks like the link will not go for some reason, but if interested, copy and paste to browser and it seems to work ok...


"You Have The Right To Remain Fiery"


#17 WarrantMan

WarrantMan

    Heating Up

  • Members
  • PipPip
  • 377 posts
  • aka:Reggie or "The Warrant Man"
  • Location:North Charleston, S.C.

Posted 10 December 2017 - 09:35 PM

Well, maybe not.     then under brewhaha homebrewers. I will shut up now, insert foot.


"You Have The Right To Remain Fiery"


#18 WarrantMan

WarrantMan

    Heating Up

  • Members
  • PipPip
  • 377 posts
  • aka:Reggie or "The Warrant Man"
  • Location:North Charleston, S.C.

Posted 10 December 2017 - 10:54 PM

I guess the link worked after all, or someone figured it out - thanks ********* for pointing out that I was #10 of 21. I sold myself a bit short.  I am very interested still on the final result of your pumpkin wine, the pics looked very clear. Absent any chemical additives/finishers  (which I abhor) it looks like a great batch. Wonderful color. Good run Greenguru?


"You Have The Right To Remain Fiery"


#19 Greenguru

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

Posted 27 December 2017 - 01:34 AM

I have been off and on for 23 years playing and mixing my best ones are since My quit drinking it really ages now much nicer now of course Jackkellar has many many recipes and the add ins are important in the fruit wine I do a fruit concentrate mix wine for cooking wine just looking to turn a batch to vinegar for cooking and flavor.  
Pineapple wine I did was so smooth 2.5 years and after 5 racks that was a learning trip, hard wine to make that pineapple stuff





This Spiced Pumpkin wine clearing by way of yeast playing out of sugars.



b4097481d9bb7983f8c15d7922aa9cd3.jpgdbafe2bb8280f43810f30b5fca8df04c.jpg

Edited by Greenguru, 27 December 2017 - 01:42 AM.


#20 Greenguru

Greenguru

    Heating Up

  • Members
  • PipPip
  • 432 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

Posted 29 December 2017 - 09:11 AM

Clearing just slow and easy the stuff has a time still to go b1ef65d372d31d06f39ca06f60086f40.jpg9ca037973014c5a76926a4288b65203b.jpg




0 user(s) are reading this topic

0 members, 0 guests