4 lb. Pumpkin "meat"

7 pts. Water

2 1/4 lb. Sugar

2 1/2 tsp. Acid Blend

1/4 tsp. Tannin

1 tsp. Nutrient

1 Campden, crushed

1 pkg. Wine yeast

METHOD:

1. Wash, cut open pumpkin, remove seeds and stringy material. Rough peel skin. Grind or mash up pumpkin into nylon straining bag. Keeping all pulp in straining bag, squeeze juice out into primary fermentor, tie top, and leave in primary fermentor.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check S.G., and press pulp lightly to aid extraction.

5. When ferment reaches S.G. 1.040 (3-5 days) lightly press juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing process, siphon again in 2 months and again if necessary before bottling.

You may prefer to age this wine dry or sweeten it back slightly. To sweeten at bottling, add 1/2 tsp. stabilizer, then add in 1/4 lb. dissolved sugar per gallon.