Sweet or dry, this unique wine is sure to be a conversation starter.
1pound raisins (I used golden)
1 – 4 inch cinnamon stick
1 inch fresh ginger root
1 whole nutmeg
1gallon water, boiling
1 teaspoon yeast nutrient
3 teaspoon acid blend
1 package wine yeast
Wash, trim, peel and chop (or grind) the pumpkin. Place in primary fermenter (2-3 gallon container). Add raisins, spices 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.
The mix will get nice and bubbly, and should have a pleasant, mildly yeasty smell.
At the end of this first ferment, the pumpkin will have turned to mush and the grapes will be plump. Strain the must and squeeze out as much juice as you can.
Siphon into a one gallon secondary fermenter, make up to volume with water (if needed) 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 fermenter. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
Let age for at least a year for best flavor.
Pumpkins are low acid, so you need to add extra acid to help promote proper fermentation.