Well, mine has been in a secondary for a few days now. Here is what I learned. 1. Use course nylon bag, i used a fine one and it took forever to get the pumpkin to drain out. 2. chop into cellphone size chunks, freeze, thaw, and then shred in foodprocessor worked great. the freezing makes it easier to shred and makes it ready for the yeast. 3. once pumpkin is out of primary, my hydrometer would not work well, since the stuff (must, sorry) was very dense. Once in secondary, the lees falls quickly to the bottom. I must have 2 inches on the bottom of pumpkin lees. I put into secondary 11-25 and will re-rack 12-25 and then stablize if clear on 3-25 (sweeten and bottle 4-04) and let it sit in bottle for a year. 4. taste - well, it's real pumpkin-y at this point. bright orange but becoming clearer. I ensured I made enough for a 3 gallon secondary plus 1 750ML bottle so I could top it up. 5. temperature is important. i kept mine at 75 and seemed to bubble down faster. used a padded heating pad on low setting.
Sure hope this works, as I made 3 gallons. :*) Good luck, let me know how it goes. spices and things sounds good to add prior to serving, not sure I'd do it while the yeast is working it's magic. Hmm. don't know.
DAve
Sanatizing Wine BottlesDanny, Apologies, I have been traveling. Here is what I do; I have a bottle tree; it's as necessary as a corker as far...
StuPedaso
pinot gris fining 233Dan, I used bentonite soley this year on Okanagan Pinot Gris without any trouble. A couple of things I know of that affect negatively charged fining agents, like bentonite, are temperature and...
