I was reading a turn of the century treatise on the fine art of fermenting and distilling various farm crop products. I came across a section that mentioned you can actually still up pumpkins and get a yield comparable to potatoes.
I believe the yield they mentioned was about 2-3 gallons per bushel. I am sure that commercially we have been able to increase that in the last 100 years, but I found that fairly interesting.
I never heard of a pumpkin liquor, so I wanted to ask if anyone of you have heard tell, or even tried a spirit derived from pumpkins.
For a farm pumpkins seem like a really nice product. You can use the seeds to press oil from. The oil having thousands of wonderful uses ranging from diesel fuel to cooking oil. The rind can be made into soup, or distilled with the byproducts being liquor as well as feed for your livestock.
If TSHTF in a long term scenario I know that spirits would be a valuable trade commodity. Being able to produce it cleanly, readily, and regularly would be a boon to any self-sufficient venture. Oftentimes people forget that a spirit can double as antiseptic in case of injury, or as a preservative. It has many great uses.
Just some thoughts.
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