Recipe file created August 10, 2001.
Wash, trim, peel and chop (or grind) the pumpkin. Place in primary fermentor. Add raisins and boiling water. Let sit overnight.
Add all other ingredients except yeast. Stir well to dissolve sugar. Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for three to five days, until specific gravity is 1.040.
Strain the must and squeeze out as much juice as you can. Siphon into secondary fermentor, make up to volume with water and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
The wine is best if you can refrain from drinking it for one full year from the date it was started.
Add spice to the pumpkin before adding the boiling water.
Try brown sugar in place of the granulated sugar.
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