In my last post on gardening and what do to with one's produce, I mentioned a beverage called "pumpkin brew," also known as "pumpkin gin." Here's what I wrote:
Pumpkin brew isn't at all difficult to make, in case any of you happens to be curious. All you need do is take a pumpkin (or other winter squash with a large seed-cavity), cut the top off, scrape out the seeds and "cobwebs," and fill it with sugar. Add a packet of brewers' or wine yeast, dissolved in 1/4 cup of warm water. Drill a hole through the detached top and insert a flexible soda straw. Bend the top end of the straw as far downward as it will go, and then lightly glue a .22 cal. cleaning patch over the open end of the aforesaid. This allows the gas generated by the fermentation process to escape, but keeps insects and unwanted microorganisms out of the "keg," as it were. Replace the top, seal the cut with melted wax (pour a little around the base of the soda straw, too), and wait a week or two (in warm weather) or more, if the weather's cool. Drain, strain, and then "tank up" to your heart's contentment.
For the record, there are probably better ways to make it, but this is the method I learned. The "trick" is taking a daily whiff of the gas that comes through the straw. Your first batch may very well turn to vinegar, but at least you'll have a useful product, right?
Heh heh heh... Made with a "Big Max," "Big Moon," "Prizewinner," or "Dill's Atlantic Giant" pumpkin, this recipe would probably produce enough "loudmouth soup" to render an entire South American village comatose...
Well, a bit of digging revealed that there are other ways to make it. The simplest method of all is simply to cap and scoop the pumpkin, fill it with sugar, recap, and seal with paraffin. 30 days later, you're got your pumpkin gin. No need for yeast, water or a gas release system, however crude.