Pumpkin
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- jonnys_spirit
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Re: Pumpkin
I recently did some deeper diving here on fermenting and distilling pumpkin and it seems that the consensus is that there's not much useable starch in them. Would need sugar and pumpkin as a flavor component. So I didn't look further..
I haven't tried it though?
Cheers!
-j
I haven't tried it though?
Cheers!
-j
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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- still_stirrin
- Master of Distillation
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Re: Pumpkin
There will also be an excess of candy around this time too. Perhaps a wash of crushed “Smartees” would ferment, although I’ve never tried.
I wonder, do you think you can rob your kids’ Trick or Treat goodie sacks?
As for the pumpkin, have your wife make some pumpkin pies. They’re wonderful with some homemade whipped cream on top!
ss
I wonder, do you think you can rob your kids’ Trick or Treat goodie sacks?
As for the pumpkin, have your wife make some pumpkin pies. They’re wonderful with some homemade whipped cream on top!
ss
My LM/VM & Potstill: My build thread
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
Re: Pumpkin
Never tried, it's not very successful here but I admit I thought about it, I'd be dubious about the flavor though ....
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- Master of Distillation
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Re: Pumpkin
It's one of the best soups. Delicious.
Try this:
https://www.bbcgoodfood.com/recipes/pumpkin-soup
My wife says it is about the same as she does but she also often includes a couple of potatoes with the pumpkin.
Serve with a little sour cream on the top.
Bon appetit
Geoff
The Baker
- jonnys_spirit
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Re: Pumpkin
We ended up with a ton of extra candy this year. My first thought was "if fruity pebbles likker doesn't suck, sugar candy likker might be drinkable right?"still_stirrin wrote: ↑Mon Nov 01, 2021 7:35 am There will also be an excess of candy around this time too. Perhaps a wash of crushed “Smartees” would ferment, although I’ve never tried.
I wonder, do you think you can rob your kids’ Trick or Treat goodie sacks?
As for the pumpkin, have your wife make some pumpkin pies. They’re wonderful with some homemade whipped cream on top!
ss
- Dancing4dan
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Re: Pumpkin
You may be a distiller if...still_stirrin wrote: ↑Mon Nov 01, 2021 7:35 am I wonder, do you think you can rob your kids’ Trick or Treat goodie sacks?
"What harms us is to persist in self deceit and ignorance"
Marcus Aurelius
I’m not an alcoholic! I’m a drunk. Alcoholics go to meetings!
Marcus Aurelius
I’m not an alcoholic! I’m a drunk. Alcoholics go to meetings!
Re: Pumpkin
Happy Halloween!still_stirrin wrote: ↑Mon Nov 01, 2021 7:35 am There will also be an excess of candy around this time too. Perhaps a wash of crushed “Smartees” would ferment, although I’ve never tried.
I wonder, do you think you can rob your kids’ Trick or Treat goodie sacks?
[utube][/utube]
Re: Pumpkin
I meant in distillation, the pumpkin in the kitchen can be used in many ways.The Baker wrote: ↑Mon Nov 01, 2021 3:04 pmIt's one of the best soups. Delicious.
Try this:
https://www.bbcgoodfood.com/recipes/pumpkin-soup
My wife says it is about the same as she does but she also often includes a couple of potatoes with the pumpkin.
Serve with a little sour cream on the top.
Bon appetit
Geoff
Re: Pumpkin
Pumpkin Brandy 12/29
The Homie!!
4 pumpkin variety diced.
1 full pot
16 c water to cook pumpkin dice
2 gallons diced pumpkin mix to freeze for later
Cool down til soft. Let sit overnight to cool and continue to soften
12/30
25# pumpkin total
Boiled til soft and immersion blender
20 oz raisins plumped with last batch of pumpkin cook
1 lemon juiced
3 oranges juiced
Raisins blended in with pumpkin
Citrus rinds chopped and thrown in after blended
2 gal water 15# sugar
2 gal water
1 # malted barley
SG 1.060 @ 134F
PH brought to 5 with citric acid and lemon juice
Pic #1. Pumpkin mush and fruit early 12/30
12/31
Still 130F at 9 am
6:30pm 99F added pectic enzyme. Just picked up this afternoon.
Pulled some hooch, added 1118 yeast to water and few tsp of hooch to activate.
Homie and I stirred some.
99F and SH 1.078
1/12/23 start at 66F add 1.5 gal hot tap water to top off. Stirred in brought to 78F showing SG of 1.000 wrapped in blanket. Will check for further signs of fermentation this afternoon.
Check again
FG 0.997 at distillation on 1/14/23
Eat Abv is 8.27
10ish gal in pot
Discarding about 300 ml of fores
1/20/23 ran last 5 gallons of wash for stripping run. Added it all with previous batch. Finished with about 1 & 3/4 gallons.
1/21/23 starting spirits run with thumper. All low wines and backwash.
Thumper has
1/4 c ginger
4 cinnamon sticks
2c pumpkin wash
All heads
1# pumpkin
1/24/23 final spirit run. Thumper wouldn’t seal so I asses ‘stuff’ to grain bag in stainless colander off bottom and cooked. 7 pints, 3 quarts at the end.
All diluted down to 35% for tasting.
1- fruity & floral, 124 Pr
2- same as above 128 Pr
3-^ 118 PR
4^ 110 PR
5- 100 PR
6- 96 PR
7- 86 Pr
8 - qt, 70 proof. Smoothest of all across palate, slight sweet, not floral added
9- qt, didn’t record proof. Quite cloudy. Strained through 2 coffee filters. Flavors still slightly sweet and smooth. Nothing bad in the taste or scent.
10- quite cloudy, no scent that was bad, just nothing great. Cutting this as tails, will age separately to see what happens.
1qt white dog- plain,
1qt 1 cinnamon stick/ vanilla/ ginger
1/2 gal in medium toasted oak cubes
1pt medium toasted applewood and dried apple pieces
1qt tails on heavy charred oak chips
1pt toasted cherry and dried cherries
Aging start today, 1/24/23
Added some frozen pumpkin that I had, 5# corn, 1# malted barley, and 10# sugar for a bit more. It’s still going now.
The Homie!!
4 pumpkin variety diced.
1 full pot
16 c water to cook pumpkin dice
2 gallons diced pumpkin mix to freeze for later
Cool down til soft. Let sit overnight to cool and continue to soften
12/30
25# pumpkin total
Boiled til soft and immersion blender
20 oz raisins plumped with last batch of pumpkin cook
1 lemon juiced
3 oranges juiced
Raisins blended in with pumpkin
Citrus rinds chopped and thrown in after blended
2 gal water 15# sugar
2 gal water
1 # malted barley
SG 1.060 @ 134F
PH brought to 5 with citric acid and lemon juice
Pic #1. Pumpkin mush and fruit early 12/30
12/31
Still 130F at 9 am
6:30pm 99F added pectic enzyme. Just picked up this afternoon.
Pulled some hooch, added 1118 yeast to water and few tsp of hooch to activate.
Homie and I stirred some.
99F and SH 1.078
1/12/23 start at 66F add 1.5 gal hot tap water to top off. Stirred in brought to 78F showing SG of 1.000 wrapped in blanket. Will check for further signs of fermentation this afternoon.
Check again
FG 0.997 at distillation on 1/14/23
Eat Abv is 8.27
10ish gal in pot
Discarding about 300 ml of fores
1/20/23 ran last 5 gallons of wash for stripping run. Added it all with previous batch. Finished with about 1 & 3/4 gallons.
1/21/23 starting spirits run with thumper. All low wines and backwash.
Thumper has
1/4 c ginger
4 cinnamon sticks
2c pumpkin wash
All heads
1# pumpkin
1/24/23 final spirit run. Thumper wouldn’t seal so I asses ‘stuff’ to grain bag in stainless colander off bottom and cooked. 7 pints, 3 quarts at the end.
All diluted down to 35% for tasting.
1- fruity & floral, 124 Pr
2- same as above 128 Pr
3-^ 118 PR
4^ 110 PR
5- 100 PR
6- 96 PR
7- 86 Pr
8 - qt, 70 proof. Smoothest of all across palate, slight sweet, not floral added
9- qt, didn’t record proof. Quite cloudy. Strained through 2 coffee filters. Flavors still slightly sweet and smooth. Nothing bad in the taste or scent.
10- quite cloudy, no scent that was bad, just nothing great. Cutting this as tails, will age separately to see what happens.
1qt white dog- plain,
1qt 1 cinnamon stick/ vanilla/ ginger
1/2 gal in medium toasted oak cubes
1pt medium toasted applewood and dried apple pieces
1qt tails on heavy charred oak chips
1pt toasted cherry and dried cherries
Aging start today, 1/24/23
Added some frozen pumpkin that I had, 5# corn, 1# malted barley, and 10# sugar for a bit more. It’s still going now.