Easy Spiced Pumpkin Wine Recipe For The Holidays!

Made From Pumpkin Wine RecipeI cannot find anything on how to make pumpkin wine. Can it even be done? If it can how do you have a pumpkin wine recipe you could send me?

Bryant T. — KS
—–
Hello Bryant,

Yes, it is pumpkin time and time for using a pumpkin wine recipe. I thank you for such an appropriate question for this time of the year.

I do not have a pumpkin wine recipe on our website, but I do have one that has been in our archives for years. It’s the best pumpkin wine recipe we’ve ever used. It’s a spiced recipe that is pretty darn easy. I remember making this many years ago. As I recall, it was pretty darn good. If you start it soon, you can have it ready in time to share during the holidays.

This is a 5 gallon pumpkin wine recipe. If you want to make less, just cut all the ingredient proportionately, except for the wine yeast. You always want to use a whole packet – more if you’re making more than 5 gallons.

 

Spiced Pumpkin Wine Recipe
(5 Gallons)

 

To start this wine recipe off you will want to prepare 16 lbs of pumpkin flesh. Scraping it away from the pumpkin’s outer shell should be enough to break it up sufficiently, but if you do have any hunks, you will want to chop them up. The raisins should be coarsely chopped, as well.

Add all the ingredients to 5 gallons of water EXCEPT for the wine yeast. Only add 5 crushed Campden tablets at this point. The other 5 will be added later, when you are bottling the wine. This should be done in an open fermenter. Leave the fermenter open. Only cover with a thin towel, nothing more, for 24 hours. This is to give time for the Campden tablets to sterilize the wine must, then dissipate into the air. After 24 hours, sprinkle on the packet of wine yeast, and you are on your way to making some great tasting pumpkin wine.

Here’s where you can find all the wine making directions you will need to complete this pumpkin wine recipe. Just follow through, step-by-step, and in time you will have a clear pumpkin wine that will be clear and ready to bottle. If you do not have any equipment, you might want to consider the “Your Fruit!” Wine Making Kit. Shop Wine Making Kits

Bryant, thanks again for the timely question. Let us know how this pumpkin wine recipe turns out for you. As I remember it was very enjoyable and perfect for the holidays.

Happy Winemaking,
Ed Kraus
———————————–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

39 thoughts on “Easy Spiced Pumpkin Wine Recipe For The Holidays!

  1. Just wanted to thank you for the pumpkin wine recipe. I followed it to the letter making a 5 gallon batch. After racking and clarifying, I let it bulk age in the carboy for 16 months. I just racked it out through a polishing filter and bottled it today. Wow, its really good.

  2. Back 30 years ago when I had lettle money, I made a lot of pumpkin wine because it cost almost nothing. I named it PUMPKINOL. I lived in Maryland so I phoned Robert Parker and invited him over to taste it. He said he was busy….LOL Tony

  3. Fay, any wine will improve with some aging. This particular wine is at it’s best at about 5 to 6 months, but it is very drinkable after about 6 week in the bottle.

  4. Paul, I have to be honest with you. I did not know there were different kinds of pumpkins, so I couldn’t tell you what I use, other than to say it is usually from a roadside stand.

  5. I’ve tried making pumpkin wine several ways, including baking the brown sugar & cinnamon on to the pumpkin prior to fermentation. Your results will be poor, at best. Pumpkins are similar to squash. They are flavorless so is the wine, no matter how you dress it up. You can save yourself some time and move on…or you can learn from experience.

  6. I’m going to give this a try. I have 1/4 acre of pumpkins, so why not? I noticed that Karen Potts had mentioned it was flavorless. I’m going to prepare the pumpkin in my pressure canner first to soften it. That also makes the skin come off easily. I’ll see if that helps distribute the pumpkin flavor more effectively plus spices.I’ll let you know my first impression at racking time.

  7. I made pumpkin wine a little over two years ago, a little different from the above recipe, but mine required it to process for a year, then to age for a year in the bottle before drinking. It really tries your patience, but turns out its one of the requested wines to make again. We served it with our last thanksgiving dinner, very palletable and excellant flavor.

  8. I’m just amazed at all the bad advice these supply houses hand out for recipies. You would think, at the very best they would at least be familiar with ten year old science, if not even more modern. Who on earth would just toss their yest straight into the must. If nothing more , at least rehydrate it in water. Better yet ,use Go-ferm and it’s protocol. If you don’t don’t feed your yeast enough they will surely put out fussels. And then to use such a high ABV tolerance yeast?? No wonder this stuff isn’t drinkable.

    Use Go-ferm to re-hydrtae your yeast. Or just plain water. Feed your yeast 3 doses to the equvilant to 300-350 ppm YAN total. And use a lesser tolerant yeast so it doesn’t make such high levels of alcohol,,, 71-b or even less. Even with good protocol you should expect to age wine 1 month per ABV point minimum. You would also do well to add some pumpkin in the secondary after it’s done fermenting to give it more flavor.

    I’m not trying to be critical here. It’s just that there is tons of up to date science that has taken home wine making out of the dark ages and into the 21st century.

    • Ryan, you were very hard on supply houses, who do not make wine for the most part, but Winexpert kits tell you to only sprinkle the yeast after 24 hrs. , do not re-hydrate, do not stir. I hope this helps you to understand better. Elwood

    • The last 4 batches of fresh fruit wines I have made, I have sprinkled the unhydrated yeast right on top of the must. I have had zero issues with fermentation. None. I have created some absolutely stellar pumpkin, rhubarb, and apple wines with this method. The jury is still out on the Mint due to the need to age it for a year.

  9. Perhaps pouring boiling water over the ingredients, especially the pumpkin, would help extract flavor. I make saki (rice & raisins) that way, and it turns out very well with nice flavor. You will need to wait at least 27 – 36 hours for flavor to steep out and liquid to cool before adding yeast. In my opinion, straining bag is a must.

    • best to freeze meat for a few days.. when thawed, it gives flavor, is soft, makes good wine.. 15 lbs sugar for 5 gal.. been making it 10 years.. am slelling it now

  10. Used this recipe last year on my 2nd try at making wine. Came out great. Everyone loved it. Won first in class at one county fair & second at anpther this year. The first place winner won best overall. Great recipe

      • Linda,
        I made this recipe last year–it was delish! And am getting ready to make it again this weekend. I also plan on adding a vanilla bean to it as well as a smidge of pumpkin pie seasonings just for fun, to see if it changes/enhances the “pumplin” flavor at all. I also think I will roast the pumpkin this time around. I love this wine. It is my most requested vintage 🙂

  11. I met an old lady that use to just add spices, a simple syrup and wine yeast into a oie pumpkin then would seal it up for a month and drink it…. does that work?

    • The Yolk, I am sorry, we have not heard of this method of making Pumpkin Wine before so we do not have any information that we can provide to assist you.

        • Sylvia, Actually, we do not recommend using canned pumpkin to make wine. Canned pumpkin is a puree which is the consistency of baby food. Making wine with puree will result in a cloudy wine because it will not clear properly.

  12. wow pumpkin wine sound great I have pumpkins left over from my gardens this year & thought of giving them away instead I’m going to keep some and make this wine can’t wait to start it . just finished cherry pomegranate wine & apple raspberry wine. everyone loved the flavors so next is pumpkin wine . Thank you for the recipe.

  13. I made this wine 2 years ago. After someone left a comment about tastelessness, I thought it best to first cook the pumpkin to soften it to release more flavor. It worked well and with pumpkin spices came out great! It took longer to clear because of the spices, I assume, but it is crystal clear light amber in color . I call it my Octoberfest wine.

  14. I am making pumpkin spiced wine after 10 years ago . We just cut up sugar pumpkins and put in very hot water than added pectic enzyme and sulfate ‘left skin on but cleaned all seeds. What are thoughts on that .I have process 200lbs. of pumpkins .Thanks! Ken Schick owner

    • Ken, the reason that you want to rough peel the pumpkin is because the skin can cause the wine to become bitter or have off flavors.

  15. What about starting pumpkin wine from real white wine grapes and not raisins. How would you adjust the recipe? Also would you still use only fresh pumpkin vs canned if you had a way to filter it at the end to clarify it?

    • Jill, the raisins are added to add body to the wine. Due to the consistency of canned pumpkin, we do not recommend using it even if you plan to filter the wine. It will not clear properly and it would clog your filter. If you would like to create your own recipe, take a look at the article posted below that would teach you how to do so.

      Creating Your Own Wine Recipe
      http://www.eckraus.com/home-wine-making-creating-recipe

Leave a Reply

Your email address will not be published. Required fields are marked *