I do plan to use a tight weave bag for the pumpkin, good idea about cooking it down to extract the flavor.
I have heard about people using 100% pure canned pumpkin as well so maybe thats an option too.
I would also like to add cinnamon sticks and maybe a combination of other spices. I was talikng to a guy about
this at the local wine store and he says he has made this type wine before and served it in the fall either cold or hot
like a cider and said it was awesome. I didn't know the guy it was just a conversation we go into so I have no way to
contact him. I love concocting things and I'm pretty good at it so I'll probably just wing it lol I hope