The pumpkin continues to be a hit so I'm making another batch. I used the same recipe as previous batches but am applying some lessons.
I didn't boil the pumpkin puree this time. It seemed to have no effect on prior batches.
I didn't liquify the sugar. Earlier in my wines i was doing this thinking it was necessary. It turns out that you can just put the sugar in and let it go. This is especially true because we use evaporated cane juice in our house.
In the prior batches i was concerned with the pulp staying in for too long. I separated it out in the last batch and tasted it after and it tasted fine. So, to simplify this time I'm simply leaving it in. I think it will make it more pumpkinee.
I've been stirring it every couple days. It bubbles slowly but is still going.
6/4/2018 - Racked mix to 2 gallon jugs. Squeezed out pulp. Squeezing is worth it but need a better method. Mary B made pumpkin bread from the pulp. It was great and really neat that it tasted like the wine. A very cool pairing. Still needs a lot of settling time. Putting it in the basement to be cooler.
6/16/2018 - Put it in the basement to continue clearing.
12/26/2018 - Finally bottled this. So tasty. I enjoyed a pipe and a bottle of the dregs after bottling.
