Here are some interesting recipes where you can make beer or wine out from pumpkins.
Then after that is a Transylvanian recipe for Beer Punch, which can be made with
Pumpkin Beer or any other kind of beer you wish.


Note: Making wine is a process that takes months.

Also, before you brew or bottle pumpkin beer or wine, be sure to sanitize all fermenters, carboys, bottles, stirring utinsels and any other equipment that you use with  1/4 cup of chlorine bleach mixed with 1 gallon of warm water. 
Set the sanitized equipment aside for 20 minutes.  Then rinse.  Then you can use it.


Pumpkin Wine Recipe #1

15-25 Pounds of Raw Pumpkin (Grated)
4.5 gallons of water.
Juice from 3 Large Lemons
1 Packet of Wine Yeast

Sugar or Honey: 
(Amount depends as follows)

7 lbs. = Dry Wine
10 lbs. = Regular Wine
12 lbs. = Sweet Wine

1.  Boil the grated pumpkin in the water for 20 minutes.  Cool and strain through several layers of cheesecloth into a fermenter.

2. Add the sugar or honey based on the amount you choose for the type of wine you wish to make.  Stir until it all dissolves.  Then, add the lemon juice.

3. Cool this down to 70°F.  Then add the wine yeast.

4. After the fermentation stops, rack the wine into a carboy and set aside until the sediment settles to the bottom and the wine is clear.  This takes about 3 months.

5. Siphon the wine into sterilized wine bottles.  But be sure not to stir up the sediment.  If you leave behind a few inches of wine above the sediment, you should get a perfectly smooth drink.  Cork the bottles and keep them upright.  Store your wine in a cool, dark closet or cellar for at least 8 months.

NOTE: The more pumpkin you use, the heavier bodied your wine will be.



Pumpkin Wine Recipe #2

5 Pounds of Pumpkin,
Cleaned, Peeled, and Ground  or Mashed

1 Box of Raisins (Chopped)
9 Pints Boiling Water
6  1/3 Cups Sugar
1 Tablespoon Acid Blend

1 Teaspoon Yeast Nutrient
1/4 Teaspoon Tannin
1 Campden Tablet
1 Package Wine Yeast

(Optional for Sweet Wine)
 1/2 Teaspoon Stabilizer
1/2 Cup Sugar

1.  Add the raisins to the pumpkin.  Stir in boiling water, sugar, acide blend, yeast nutrient, tannin and campden tablet.
Cover and set aside for 24 hours.

2.  Add the wine yeast.  Stir daily.

3.  In about 3 to 5 days, at a gravity of 1,040 strain the juice into a carboy.

4.  Rack again in about 3 weeks when the hydrometer reading reaches 1,000.

5.  Rack again in 2 months, and then again in 2 months, as necessary to clear.

6.  For sweeter wine, combine the stabilizer and sugar to a little wine.  Stir this into the rest of the wine before bottling.

7.  Siphon the wine into sanitized bottles.

Makes Approximately 1 Gallon of wine.

NOTE:  This pumpkin wine tastes best if it's left to age for one year.



Pumpkin Beer Recipe

7 Pounds Amber Malt Extract
2 Gallons Boiling Water
1 Ounce Bittering Hops
1/2 Teaspoon Irish Moss
4 Pounds Pumpkin cut in 1" cubes

1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
7 Grams Ale Yeast
1 Cup Water
Corn Sugar

1.  Dissolve the malt extract in the boiling water.  Then stir until a boil is re-established.

2.  Add the bittering hops and boil for one hour.

3.  After 40 minutes, add the Irish Moss.

4.  After 55 minutes add the pumpkin and spices.

5. Combine the ale yeast and 1 cup of water.  Set this aside.

6.  Transfer the pumpkin to a fermenter.  Cool the liquid and strain into the fermenter to remove the hops.  Fill the fermenter to 5 gallons with boiled, then cooled water.

7.  When the temperature falls below 75°F, stir in the dissolved yeast.  Starting gravity (determined by the hydrometer) is 1.045 to 1.048.

8. When fermentation stops, rack the beer into a carboy, straining out the pumpkin and taking care not to stir up the bottom sediment.

9.  Rack the beer into clean bottles when the gravity reaches 1.015 to 1.012.

10.  To each bottle, add 1 teaspoon of corn sugar.

Makes approximately 5 Gallons of Pumpkin Beer.





Beer Punch

3 Bottles of Good Beer (Pumpkin or any other kind)
2 Cups of Milk
6 Egg Yolks
3/4 Cup of Sugar

1.  Heat the beer and milk in separate saucepans.

2.  Beat the egg yolks with the sugar until very light, then add them gradually to the hot milk, stirring vigorously and consistently.  (You do not want the egg to curdle!)

3.  Finally, add the hot beer, all the while stirring constantly.

4.  Serve hot in a glass or mug.

Makes  Approximately 6 Servings


"The Encyclopedia of Cookery"  © 1948
William H. Wise & Company

"The Perfect Pumpkin"  © 1997
Storey Publishing Company


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