Hi. I am making pumpkin wine for the first time. I am also cutting into chunks - 15 pounds for 3 gallons (13 pounds of sugar pie pumpkin and 2 pounds of small carving pumpkins, cause I ran out). It's in the freezer now. I also am interested in any experience. Skins on.
Another question. If I put the chunks-pulp into a nylon bag prior to adding the boiling water, do I lose some flavor? I just hate to have it in the primary floating and then trying to figure out how to get it separated. But if everyone else does it this way, then I will do it. Just wondering.
Good luck, Droopy, let's compare notes in a while. I am using Jack's recipe times 3 for three gallons.
DAve p.s. Why is my place starting to look like a primary-carboy factory? I have 1 gallon of Welch's frozen grape juice in a carboy, 6 gallons of cranberry in a carboy, two primaries with Apple Cider-Juice (blending a 1 (cider) and 2 gallon (juice) recipe into a 3 gallon carboy), and now pumpkin. Hard to believe I just started this hobby in August. :*)
Droopy
