Pumpkin Wine

  • 1.8kg pumpkin
  • 1.2kg white sugar
  • 2 lemons
  • 25g root ginger (optional)
  • 2 oranges
  • Yeast
  • Yeast nutrient
  • Water
  1. Grate the pumpkin, slice the oranges and lemons, bruise the ginger and put them all in a bucket. Pour over them 3.5lt of boiling water and when cool add the yeast and nutrient.
  2. Allow to stand for 5 days closely covered, stirring frequently, then strain and dissolve the sugar in the liquid.
  3. After 4-5 days fermentation, closely covered, put into a fermentation jar and fit bubbler.
  4. When it clears, siphon off the yeast.
  5. After six months the wine should be ready and can be bottled.