Witch’s Brew Sangria & a Pumpkin That Pours Wine

How to make the pumpkin wine dispenser

1. Choose the right pumpkin. 
   Pick a large, sturdy pumpkin with a flat bottom so it doesn’t roll. It needs to be big enough to hold the wine bag, so bring the bag with you when you shop if you can.
   
2. Cut the lid and clean it out. 
   Cut a wide lid around the stem, angling the knife inward so the lid sits on top without falling in. Scoop out all the seeds and pulp, and scrape the inside walls smooth.
   
3. Dry the inside. 
   Wipe the inside with paper towels and let it air dry for a bit, so the pumpkin lasts longer.
   
4. Make the tap hole. 
   Mark a spot about 2 to 3 inches (5 to 7 cm) from the bottom. Cut a small hole just big enough for the tap to fit through snugly. Start small and widen it slowly, because a hole that’s too big won’t hold the tap in place.

5. Take the bag out of the box. 
Gently open the box and lift out the wine bag. Hold it by the tap, and be careful not to puncture it.

6. Put the bag in and push the tap through. Lower the bag into the pumpkin, then guide the tap out through the hole from the inside. The tap should rest on the edge of the hole facing outward.

7. Close and test. 
Put the lid back on and test the tap with a glass to make sure it pours smoothly and doesn’t leak.

Poison Apple Sangria Steps

1. Gratsi Red Wine, from the pumpkin tap
2. A few slices of red apple
3. A few slices of green apple
4. 1 cinnamon stick (optional)
5. A splash of apple cider or apple juice (optional)

Tip: For a stronger "poison apple" look, add a few pomegranate seeds, dark cherries 
or red grapes, for a deep, blood-red color.