Has anyone made pumpkin rum???

[Portsmouthnappies]

Hello
I`m brand new to this forum and indeed to pumpkin growing. I`m afraid I over did it a little as I have grown 56 baby bear pumpkins this year!!!!!We have been eating pie, risooto, toasted seeds etc but have just started rum. I have so far cut the top off and filled with sugar, replaced lid with tape. This was about a week ago and now I have a sooggy pumpkin floating in brown liquid, all appears and smells OK but what do I do now??
I have found a variety of recipes all saying a little different, Has anyone actually done it????

[Portsmouthnappies]

[wardy]

No, I prefer lager - much easier to open  ;D

Same here with pumpkins so you among friends here.  Someone will know what to do.  Have you looked in the "drink" thread on here?  :)

[spacehopper]

Fifty six pumpkins, fantastic!

Not sure about rum, but here is a recipe for pumpkin wine from Baz...

Baz says to put the mixture in a muslin bag and filter it into a demijon. Make up with water to a gallon. Three pounds of suger per gallon apparently. Do you know how much went into the pumpkins? Add yeast - half a teaspoon. Put on a fermentation lock and ferment until no more bubbles are produced. Apparenly that usually takes about six weeks. Cork the demijon and let everything settle. When it does, rack (syphon) the wine into bottles.

Caz

[Debs]

Potsmouthnappies,

I hope it doesnt end up tasting like your pseudonym (spelling?)  ;D

I have done the marrow rum recipe, which you will find on the recipe section.

Haven't tried it before, but hope for success.

Not to put you off but, I borrowed a wine book from my bro ( CJ Berry i think)

and it states 18 months to mature!!

Thank goodness I've made some elderberry - ready in 6 months  ;D

Debs