Homemade pumpkin wine - semi-sweet
Homemade wine isn’t just a way to use fruit. You and your loved ones will certainly enjoy beverages made from vegetables as well. An example of a vegetable wine is pumpkin wine, which is extremely simple to make. This pumpkin wine recipe is for everyone—even for those without much experience. The wine reaches its best flavor after some time, so you need to be patient when making it. If you want to make pumpkin wine, just follow our tips.
Notes
Recipe for homemade pumpkin wine — semi-sweet
Preparation:
Wash the pumpkin, peel it (you can leave some of the peel on), and chop it (without mashing to a pulp). Put the pumpkin into a fermentation container and pour over 2 liters of boiling water. Once cooled, add Pectoenzyme and Kwasomix, mix thoroughly, and leave covered overnight. The next day, add the first portion of sugar syrup (1.5 kg sugar + 1 l water), the nutrient (no. 1), and your chosen wine yeast. Cover the container, fit an airlock, and ferment for 4–6 days, stirring occasionally. After this time, strain (press) the partially fermented must, add the second portion of syrup (0.6 kg sugar + 0.5 l water), and the nutrient (no. 2). Continue fermentation. Once it stops (after about 3 weeks), rack the wine off the sediment. Add 1 cup of black tea, adjust the sweetness by adding a little sugar or honey, and leave to finish fermenting in a unbreakable demijohn 10 L – for 2–3 months in a cool room. After that, rack the wine off the sediment again and bottle. The wine is superb after a year.
