Pumpkin butter cider

When I make my pumpkin butter I usually end up with left overs.

3.5 cups of pumpkin butter = 16.1 ounces (roughly) = 1 pound 1 ounce

3.5 cups is 28 fluid ounces.

1 gallon is 128 fluid ounces.

that means 4.5 times 3.5 = 15.75 cups…(it be much easier if you just use 4 quarts of pumpkin butter lol)

In theory we need to make a gallon of thinned out pumpkin butter.

To do this we need to make pumpkin juice…..

We’d need pie pumpkins.

Scoop out the inards into a pie dish or baking dish. Then bake it. We will eat the seeds as a snack, while we just slice up the pumpkin, peeling and roast it as well. We will press this to extract the juice.

no idea how much juice we can get from a pumpkin. We’d like a gallon of pumpkin juice.

So Once we got our 1 gallon of pumpkin butter, and 1 gallon of pumpkin juice, it’s time to brew.

1 gallon pumpkin juice (Flavor)
1 gallon pumpkin butter (even more pumpkin flavor)
2 cup granulated sugar (for making alcohol)
1 teaspoon yeast energizer (to help a complete fermentation)
3 teaspoon acid blend (help balance the three main acids. By balancing the acidity, it makes it easier for the yeast to ferment properly.)
1 teaspoon pectic enzyme (to help break down any pectins, they cloud the cider)
1 campden tablet (to Kill off bacteria, add 24 hours BEFORE adding the yeast)
4 tablespoons pumpkin pie spice (obvious pumpkin pie flavor)
Wyeast 4007 Malo-Lactic Cultures (provides rapid and complete malic acid to lactic acid reduction to balance and soften wines)
Cider Activator Wyeast ACT4766 (Allows fruit character to dominate the profile.)
American Oak Infusion Spirals – Heavy Toast (pronounced caramelized, carbonized and toast flavors very quickly. Full flavor in 6 weeks.)

Place juice in primary fermentor and pumpkin butter in a very fine cloth. Add balance of ingredients excluding pumpkin pie spice. Stir to dissolve sugar. Stir daily for 5 to 6 days or until frothing ceases. Strain out pumpkin and squeeze as much juice out of it as you can. Siphon into secondary fermentor, add pumpkin pie spice, and attach airlock.

Rack in three weeks, and again every 2 months until the cider is clear. Month before clear, add oak spirals. I’d only add a 2 inch peice, you want a light oakiness to balance out the pumpkin flavors.

Remove oak spirals, Gently stir in 1/4 cup sugar per gallon. Bottle in bottles or clean pop bottles. Age three months.

I suppose it will be very pumpkinie.

Edit-after thought- The fermenting pumpkin might smell very strong…..this should mellow out as it’s aged and the flavors should mellow as well.


2 comments on “Pumpkin butter cider

  1. […] Pumpkin butter cider (livindolcevita.wordpress.com) […]

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