Recipe per 4.5 litres
5 lbs Pumpkin pealed and chopped
1.6 kg dextrose
1 oz. pectic enzyme
1 Campden tablet
1 packet yeast (118)
550 ml lemon juice concentrate
Take whole pumpkin and chop into pieces ~ 2-3 cm cubed, place in pot with 500-750 ml water and heat on low-medium (4-5), stiring ocasionally, until soft.
Fresh pumpkin just on the stove
Boiled Pumpkin ready for mashing!
Mash and turn into primary fermenter and allow cool to room temperature.
Add suger to bring to desired SG. (added 4.8kg dextrose to 13.5 litres must)
Take sample of must for yeast starter.
The small amount of wild bacteria in the starter should be out compeated by the relitivly large amount of the selected yeast being added to the starter.
Treat with 1 campden tablet to sterilize the must, and add pectic enzyme.
Pumpkin is very near neutral in pH and mush be acidified, Ideally this is done with lithmus paper; however it can be done by slowly adding something acidic (lemon juice concentrate, citric acid, etc.) until it tastes like apple juice or has a pH between 3.0-3.4
After 24 hours add yeast starter.
