Felixio
Well-Known Member
I have two batches of pumpkin wine that are currently in primaries. The original plan was to make 5 gallons of regular and 5 gallons of pumpkin wine. This required 25 pounds of grated pumpkin flesh per batch, a measure of sugar that I don't have infront of me, and since I was working with what I thought would be a good amount of solids, I followed the measured amount of water blindly. Well I had to move both batches to larger primaries because they over filled my 8 gallon buckets. I thought "oh, it'll strain out", but it didn't! They started with a SG of 1.054 and 1.052, and after two weeks in the primaries (and a rough start fermenting) I strained the one and came away with 8 gallons of liquid. I put the lid on that primary, airlocked it, and now I'm freaking out. I know the ABV is damn low, so I'm thinking about feeding the yeast more sugar, but that'll leave me with a thin, watery wine, so I'm thinking about adding canned pumpkin as well. This will increase the volume of the must and I already have 8 gallons of liquid, so I'm thinking of bumping the whole thing to 10 gallon batches and splitting them into 2x 5 gallon carboys. I think that with 2 gallons of volume I can make up for the flavor lost, the sugar lost, and of course I'll add the missing nutrients, acid, energizer, pectic enzyme (maybe a little more, since I'll be adding canned), and other additives.
Any thoughts?
TL;DR-Watered down pumpkin wine. Should I add more sugar and canned pumpkin to make up for lost ABV/flavor?
Any thoughts?
TL;DR-Watered down pumpkin wine. Should I add more sugar and canned pumpkin to make up for lost ABV/flavor?