Hey! Learned something new from another backyard/kitchen wine maker last night. When you decant the wine from the pumpkin shell, they suggested putting it in a bowl in the fridge for 12 hours, then do the second decant into wine bottles. Then put a strong balloon over the top. If the wine is still active, this will let gases out, but keep bacteria and other bad yeast from getting in!!! I've got to try this on this years batch!!
We're also working on trying to do the first decant directly into champagne bottles and sealing for a "sparkling" pumpkin wine.
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