I woke up this morning and thought "I wonder why they don't make pumpkin wine?". This was the first video that popped up. Can't wait to try this. I'm thinking about mulling some of it for a pumpkin pie deal and leaving the rest plain if for no other reason than to A\B compare. Also, when I brew mead or beer and need to add hot wort to a glass carboy I always boil a second pot of water with the glass sitting in it. Sterilizes the jug and prepares it for the hot honey water.
Great demonstration Erica, you took the mystery out of the process for me. I hope you show us one of your rankings so I can feel more confident about that part too. Thanks so much, regards Maria
Questions, couldn't you ferment without removing the pumpkins/solids and after first fermentation and fruit cap sinks then rack off the liquid? Was just wandering to why you removed the pumpkin solids before fermenting instead of after. Does using the pumpkin solids during fermentation make for better/fuller/more abv% or worse/less %/ off flavor? Also have you thought about roasting some of or all of the pumpkin/butternut meat for caramelization of present sugars before boiling and mashing for added flavors? Anyone feel free to comment. edit: got 50lbs of butter nut squash waiting for a brew and I want to make the most of it
@@ericaslittlewelshgarden thanks for the reply , Im in the middle of gutting the seeds now. About to roast next. Ill lyk how it goes. Adding brown sugar cinnamon and vanilla bean paste to my batch as well.
@@ericaslittlewelshgarden ended up with about 33 lbs of usable, peeled and de-seeded meat. roasted them with cinnamon and brown sugar in the oven before i boiled them and added in vanilla bean paste and molasses. Tastes like a homemade sweet potato pie! very yummy. cooling down the mash then pitching yeast and nutrient and energizer next! should make about 10 gallons.
@@ericaslittlewelshgarden I was really impressed with the two gallons that I made. I was going to set them aside for Samhain 2019... Alas, the wine was so good it has vanished from the wine rack! It was so good we served it with our Yule feast!
Another one to try. Liz got me started and now I'm hooked. I have ginger, apricot, strawberry as well as strawberry & rhubarb all fermenting at the moment and now another one to try. Yum!
Thank you for sharing this, my husband since taking some time off work (originally 6 months but we think he'll end up taking a full year) has been perfecting his homebrewing. He began with ginger beer and ginger wine and then moved onto Mead (by far the easiest!) so he's keen to give Pumpkin wine a go next :)
Excellent video Erica. I always add a coffee filter to the funnel as well which helps with particulates. I also add yeast nutrient, which really helps with vigor i find.
I do find that the coffee filters are good for 1 gallon batches, but do tend to disintegrate if using for 5 or ten gallon batches. Most sediment falls with time :)
Thanks Erica! Phil lives on! I've got a DJ with pumpkin wine brewing now and it's bright orange. Looks like carrot juice! Peeled it, juiced it then boiled it before adding water, sugar and yeast. Will probably turn out manky! Going to try your method now and compare.
Your method sounds good. How much pumpkin did you add and how much sugar? I want to try your recipe. I have one DJ spare... I don't think it will turn out manky.
Hi. I got 600ml of juice from a large piece of pumpkin, added 1kg of sugar then water till about the 5l level (left a space like you did). Put a bit of water in the sterilised DJ first and the sugar, mixed till mostly dissolved, added boiled juice hot, added cold water to cool and kept measuring temperature till it was between 20-25°c. Added the yeast. It's been happily bubbling orange bubbles since!
That is a fantastic recipe Erica. My parents and grandparents always made wine from garden rhubarb and sometimes add strawberries, which was always nice and something I've been meaning to try, and you're recipe here would definitely be one I'd enjoy sampling. Thanks for sharing ;-)
What do you mean by saying your going to rack the wine a couple times? Please tell me what needs to happen after the seven days pass? Thank you in advance.
Hi Erica brilliant video. After watching this it's making me want to use my brewing bottles I have. Can u make wine with strawberries I wounder !!! Hope all is well regards sam
great, thanks a lot! i'll try it this year. this year i've tried boiling water technic for he first time, with my opuntia fruits. but must be i did something wrong/ may be i should use campden tablets before first fermenting, or i had to increase acidity. after two weeks of secondary fermentation i got thin film of white mold in my wine...
Hopefully I will have plenty of pumpkin left from Halloween this year to make this. Saying that, I want to make your fruit tea wine too. I need more demijohns! Thanks.
Yes I might get that one sorted before the pumpkin. Tidy thanks. One more thing, you mentioned sulphites. What are they used for? To sterilise at the end of fermentation? Are they bad for you? I sometimes get a real bad headache after some wines and thats only after one glass. Maybe it's the sulphites or I could be a lightweight!
@@welsh_vegan_allotment_holder Yes I think this is what causes the headaches... I prefer to leave the sterlising tablets (Campdens) out, just boil it all instead... :)
@@ericaslittlewelshgarden - Sulphites can be really hard on the good bacteria living in your intestines. So are sorbates and sulphates. Basically, it’s best to avoid adding anything ending with -ate or -ite to a brew. Basic hygiene, boiling, the use of a food-safe sanitiser for brewers or bleach (allow the bleach solution to evaporate, please!) and your brew should be safe. The only thing that might remain is pectic haze... and pectins are perfectly safe so why use pectilase? It’s not even necessary to boil your sugar: sugar is a natural preservative and bacteria won’t grow on it. It’s pretty much sterile in its dry, crystalline state. Should there be anything in the sugar or on your equipment, if your yeast colony is strong enough it will overpower anything else. It looks very much like you’re using enough yeast, so you’re fine on that front. The only time I ever add sugar to hot/boiling water for a brew is to make it easier to dissolve. The water doesn’t even need to be boiling. For home brewers who aren’t sure about their water, bottled water is excellent for brewing and basically sterile if the bottle is opened just for the brew. Thank you for this recipe! I love the idea of pumpkin wine! 😍
Ok, i know this was 4 years ago but i cant seem to find the promised tasting video. Ill keep looking but if somone knows the title or it or when it went up that would be great. Ill edit this comment if\when i find it with that information as well.
Hi Erica! Well Tea n Pumpkin! I am looking forward to your tasting, okay, recently I had a Cherry cider which was nice, have you done a Cherry wine? :-)
@@ericaslittlewelshgarden Hey gosh no! If it costs a fortune don't! I thought if you had a cherry tree you could make wine In the same way, this will be my 3rd season at growing so I am quite a beginner, I bought a cherry tree from b&q when I moved in, so this year I am expecting some cherrys :-)
@@ericaslittlewelshgarden Questions, couldn't you ferment without removing the pumpkins/solids and after first fermentation and fruit cap sinks then rack off the liquid? Was just wandering to why you removed the pumpkin solids before fermenting instead of after. Does using the pumpkin solids during fermentation make for better/fuller/more abv% or worse/less %/ off flavor? Also have you thought about roasting some of or all of the pumpkin/butternut meat for caramelization of present sugars before boiling and mashing for added flavors? Anyone feel free to comment. edit: got 50lbs of butter nut squash waiting for a brew and I want to make the most of it
Hi, Erica! Could you do me a favor to write down your recipe and its weights in grams (as water in liter)? I would be very thankful if you could do so. Big love from Indonesia for you 🥰
click here for the full recipe on my website! ericas.little-welsh.garden/recipes/104-pumpkin-wine-recipe-easy-instructions-from-start-to-finish/
I woke up this morning and thought "I wonder why they don't make pumpkin wine?". This was the first video that popped up. Can't wait to try this. I'm thinking about mulling some of it for a pumpkin pie deal and leaving the rest plain if for no other reason than to A\B compare.
Also, when I brew mead or beer and need to add hot wort to a glass carboy I always boil a second pot of water with the glass sitting in it. Sterilizes the jug and prepares it for the hot honey water.
Nice video Erica, great to see Phil the pumpkin being put to good use!
I know!!
Wow ma'am you mentioned a very valuable thing , (removing the dead yeast ) that was why some of my wines were bad ! I don't know how to thank you
Thanks for watching!
The next wine I want to try is ginger! Is there a particular wine you would like me to have a go at making? If so leave a comment here!
Erica's Little Welsh Garden Dandelion wine! It is one I’ve wanted to make and never do, and hear it is lovely
@@Alternativesmallholding interesting.... Might have to give that one a go...
I'm going to try these: melon, tomato and something with flowers. Made Dandelion once which turned out good. Might try lilac!
Is possible to make Rose hip wine ? Xxxshaz 👋
Don't like the sound of tomato one bit, melon on the other hand...
Great demonstration Erica, you took the mystery out of the process for me. I hope you show us one of your rankings so I can feel more confident about that part too. Thanks so much, regards Maria
You should make a video just about (removing the dead yeast how and why )that helps so many peaple , may make your channel famous! You are genius 😁
OK, thanks for watching.
Questions, couldn't you ferment without removing the pumpkins/solids and after first fermentation and fruit cap sinks then rack off the liquid? Was just wandering to why you removed the pumpkin solids before fermenting instead of after. Does using the pumpkin solids during fermentation make for better/fuller/more abv% or worse/less %/ off flavor? Also have you thought about roasting some of or all of the pumpkin/butternut meat for caramelization of present sugars before boiling and mashing for added flavors? Anyone feel free to comment. edit: got 50lbs of butter nut squash waiting for a brew and I want to make the most of it
Yes you can but I prefer to do it this way.
@@ericaslittlewelshgarden thanks for the reply , Im in the middle of gutting the seeds now. About to roast next. Ill lyk how it goes. Adding brown sugar cinnamon and vanilla bean paste to my batch as well.
@@ericaslittlewelshgarden ended up with about 33 lbs of usable, peeled and de-seeded meat. roasted them with cinnamon and brown sugar in the oven before i boiled them and added in vanilla bean paste and molasses. Tastes like a homemade sweet potato pie! very yummy. cooling down the mash then pitching yeast and nutrient and energizer next! should make about 10 gallons.
Phil lives on. You have to name the Philosophers wine
Hehe, maybe
I may have to try this, never heard of pumpkin wine before.
Try it! When I racked it off it tasted pretty pleasant.
@@ericaslittlewelshgarden I was really impressed with the two gallons that I made. I was going to set them aside for Samhain 2019... Alas, the wine was so good it has vanished from the wine rack! It was so good we served it with our Yule feast!
Very hyped to try this!
Very good video easy and straight forward just made a batch
must try it
Yes you should. When I racked the first lot off it tasted lovely! I have 3 pumpkin wine DJs now! Can't wait to drink it all!
Many thanks Erica . My Pumpkin Wine started fermenting & Bubbling after just 7hrs!
Wow, happy days! It makes a fab wine.
Many thanks Erica. My Pumpkin wine started fermenting & bubbling after just 7hrs!
Wonderful!
Yr making me either Thrusty or Hungry...🤣🤣🤣.....Yumm Yumm....👍👌
Well I hope you enjoy the recipe, but please do not blame the hangover on me.
Lol.... nope I won’t 👍
Another one to try. Liz got me started and now I'm hooked. I have ginger, apricot, strawberry as well as strawberry & rhubarb all fermenting at the moment and now another one to try. Yum!
I had no idea you could make pumpkin WINE!!!!!
Neighbors grow pumpkins, all different kinds!!
I’m going to try this!!! 😍😍
Do it! It's great!
definitely going to try making wine now!
DO IT! Do you have any fruit in the freezer?
@@ericaslittlewelshgarden currently dont have a freezer lol. may be an end of the year jobby when i actullay have stuff to use lol
@@GardinersPlot yes that'd the thing. Unless you see any cheap fruit or veg reduced.
Thank you for sharing this, my husband since taking some time off work (originally 6 months but we think he'll end up taking a full year) has been perfecting his homebrewing. He began with ginger beer and ginger wine and then moved onto Mead (by far the easiest!) so he's keen to give Pumpkin wine a go next :)
Oh amazing, I have some mead in the go at the moment.
Probably one of the few recipes online for a pumpkin wine thankfully without the usual pumpkin spices. Just letting the pumpkin be it's own thing.
You can still use those recipes, just don't put the spices in. 😊 Thanks for watching.
So i followed your recipe and i just racked after seven days now i let it ferment for two more weeks in the new demijon.
Excellent video Erica. I always add a coffee filter to the funnel as well which helps with particulates. I also add yeast nutrient, which really helps with vigor i find.
Thanks for the tip about the coffee filter. I will check that out!
I do find that the coffee filters are good for 1 gallon batches, but do tend to disintegrate if using for 5 or ten gallon batches. Most sediment falls with time :)
Thank you.
Yay! Great video Erica 😁 I'll definitely be trying this at some point 🌺
Go for it.
Seems like a really cool girl n that’s a wine I’d love to try.
Love her honesty in the comments too
Thanks for watching!
Ive never heard of this, friend made raspberry liquor , i think she said. I might try this. Thankyou Erica.
Try it and let me know how it goes. I tried some I had started before and it tasted lovely.
Will do, after this season. Thanks again.
Thanks Erica! Phil lives on! I've got a DJ with pumpkin wine brewing now and it's bright orange. Looks like carrot juice! Peeled it, juiced it then boiled it before adding water, sugar and yeast. Will probably turn out manky! Going to try your method now and compare.
Your method sounds good. How much pumpkin did you add and how much sugar? I want to try your recipe. I have one DJ spare... I don't think it will turn out manky.
Hi. I got 600ml of juice from a large piece of pumpkin, added 1kg of sugar then water till about the 5l level (left a space like you did). Put a bit of water in the sterilised DJ first and the sugar, mixed till mostly dissolved, added boiled juice hot, added cold water to cool and kept measuring temperature till it was between 20-25°c. Added the yeast. It's been happily bubbling orange bubbles since!
@@MrBobthephilosopher Nice, I'm going to try your recipe. I might add more sugar (make some stronnnnng stuff).
That is a fantastic recipe Erica. My parents and grandparents always made wine from garden rhubarb and sometimes add strawberries, which was always nice and something I've been meaning to try, and you're recipe here would definitely be one I'd enjoy sampling. Thanks for sharing ;-)
I like Erica 😊
Great.
Hi, found your channel actually looking for a diy for pumpkin pie wine
Hiya, give this recipe a go! ;). Thanks for watching.
Pumpkin wine now thats interesting
Try it!
Just have one question. I baked and pureed my pumpkin. So I have bottled pumpkin puree. Will that work just as well as the raw pumpkin?
I bet that would add a roasted taste to the wine! Go for it!
well dne Erica cannot wait to try best wishes Graeme kelly perth western australia
Fab, have you made some using my recipe?
can not print out this recipe Would love to try it
What do you mean by saying your going to rack the wine a couple times? Please tell me what needs to happen after the seven days pass? Thank you in advance.
Syphon it into a clean demijohn and leave the sediment at the bottom.
even i want to try this wine Erica and i'm Tee-total
Make it and I will come and drink it! 🙄
You need to freeze distill some and make some Pumkin Brandy. so easy
I will have to check it out.
Nice and easy recipe to follow. Shame I don't drink wine. Oh well, can you do a video on making a cup if tea.😂😂
👍🥁❤
Hehe. Why don't you do a video. Now you're a UA-camr! 😉
Are you saying you leave the wine in the demijohn for 6 months before you bottle it
Hi Erica brilliant video. After watching this it's making me want to use my brewing bottles I have. Can u make wine with strawberries I wounder !!! Hope all is well regards sam
Yes you can make anything into wine! Go with 1.2kg of strawberries and 1.2kg of sugar and do it in the same way as I made this. It would taste lush!
I never heard of pumpkin wine. Is that popular in the UK? ~Heather
No, I don't do popular things! I'm a trend setter by the looks of all the people that want to make it! Hehe
Erica's Little Welsh Garden ❤️😂 looking forward to see how it tases
great, thanks a lot! i'll try it this year. this year i've tried boiling water technic for he first time, with my opuntia fruits. but must be i did something wrong/ may be i should use campden tablets before first fermenting, or i had to increase acidity. after two weeks of secondary fermentation i got thin film of white mold in my wine...
Oh no about the mould. I have never had that happen before. As long as its all sterile it should be ok.
Can you make this with courgette?
Hopefully I will have plenty of pumpkin left from Halloween this year to make this. Saying that, I want to make your fruit tea wine too. I need more demijohns! Thanks.
The Fruit tea one is super fast so try making that one first! Thank you for watching.
Yes I might get that one sorted before the pumpkin. Tidy thanks. One more thing, you mentioned sulphites. What are they used for? To sterilise at the end of fermentation? Are they bad for you? I sometimes get a real bad headache after some wines and thats only after one glass. Maybe it's the sulphites or I could be a lightweight!
@@welsh_vegan_allotment_holder Yes I think this is what causes the headaches... I prefer to leave the sterlising tablets (Campdens) out, just boil it all instead... :)
@@ericaslittlewelshgarden - Sulphites can be really hard on the good bacteria living in your intestines. So are sorbates and sulphates. Basically, it’s best to avoid adding anything ending with -ate or -ite to a brew. Basic hygiene, boiling, the use of a food-safe sanitiser for brewers or bleach (allow the bleach solution to evaporate, please!) and your brew should be safe. The only thing that might remain is pectic haze... and pectins are perfectly safe so why use pectilase?
It’s not even necessary to boil your sugar: sugar is a natural preservative and bacteria won’t grow on it. It’s pretty much sterile in its dry, crystalline state. Should there be anything in the sugar or on your equipment, if your yeast colony is strong enough it will overpower anything else. It looks very much like you’re using enough yeast, so you’re fine on that front. The only time I ever add sugar to hot/boiling water for a brew is to make it easier to dissolve. The water doesn’t even need to be boiling.
For home brewers who aren’t sure about their water, bottled water is excellent for brewing and basically sterile if the bottle is opened just for the brew.
Thank you for this recipe! I love the idea of pumpkin wine! 😍
Ok, i know this was 4 years ago but i cant seem to find the promised tasting video. Ill keep looking but if somone knows the title or it or when it went up that would be great. Ill edit this comment if\when i find it with that information as well.
Erica what do you mean at the end by saying “add cool boiled water” uhm, why boil it if you have to add it cool😅
What does it taste like 🤔 what does it best resemble 🤔🤞👍
A whiskey type thing. Very strong. 😂
@@ericaslittlewelshgarden O I love whiskey 👍😁x
what tea do you use? just ordinary black tea?
Yes, sorry I didn't explain thst very well! If you want it paler just use the one tea bag. Thanks
Hi Erica! Well Tea n Pumpkin! I am looking forward to your tasting, okay, recently I had a Cherry cider which was nice, have you done a Cherry wine? :-)
Cherry wine, bet that would be lush, but I'm not rich so I don't think I could afford to make that.
@@ericaslittlewelshgarden Hey gosh no! If it costs a fortune don't! I thought if you had a cherry tree you could make wine In the same way, this will be my 3rd season at growing so I am quite a beginner, I bought a cherry tree from b&q when I moved in, so this year I am expecting some cherrys :-)
@@jamesdivall64 I have a big oldnl dead cherry tree but that's it unfortunately!
Did you end up doing the wine tasting?
No I didn't, but it is a really good wine and it's a hit with family.
Hey you dont check for SG and FG ?
No I don't.
@@ericaslittlewelshgarden Questions, couldn't you ferment without removing the pumpkins/solids and after first fermentation and fruit cap sinks then rack off the liquid? Was just wandering to why you removed the pumpkin solids before fermenting instead of after. Does using the pumpkin solids during fermentation make for better/fuller/more abv% or worse/less %/ off flavor? Also have you thought about roasting some of or all of the pumpkin/butternut meat for caramelization of present sugars before boiling and mashing for added flavors? Anyone feel free to comment. edit: got 50lbs of butter nut squash waiting for a brew and I want to make the most of it
Hi, Erica! Could you do me a favor to write down your recipe and its weights in grams (as water in liter)? I would be very thankful if you could do so.
Big love from Indonesia for you 🥰
If you look in the description you will find a link to the full instructions. Thank you for watching.
@@ericaslittlewelshgarden ahh i see.. thanks, sweet heart.. 😍