I have read of people making their wine in the pumpkin and many pumpkins collapsing during the process. Suspect it would be beneficial to place your pumpkin in a shallow something.
I had this in my notes, with intent to make it this season. Was found on the WinePress site, in their recipe book and all entries come straight from the recipe file.
[FONT=Arial,Arial][FONT=Arial,Arial]Pumpkin Wine – Martina Style! [/FONT][/FONT][FONT=Arial,Arial][FONT=Arial,Arial]MedPretzel [/FONT][/FONT][FONT=Arial,Arial]
[/FONT][FONT=Arial,Arial][FONT=Arial,Arial]3 gallons [/FONT][/FONT][FONT=Arial,Arial]
[/FONT][FONT=Arial,Arial][FONT=Arial,Arial]2.5 gallons water, boiled [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]12 lbs pumpkin [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]2 cans of Welch's white concentrate 7 lbs sugar (or SG to 1.090) [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]2 tsp of shaved ginger root [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]1 tsp ground cinnamon [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]1 tsp tannin [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]3 tsp yeast nutrient [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]3 tsp acid blend [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]1.5 tsp pectic enzyme [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]1 packet of Montrachet yeast [/FONT][/FONT]
[FONT=Arial,Arial][FONT=Arial,Arial]I froze the pumpkin pulp for about a month before I started this. Make sure you put it in a straining bag when it's frozen. You get a lot of extra water with them. It's a mess otherwise. After about 6 months (racking whenever there was about an inch of sediment at the bottom), I added 1 can of welch's after I sorbated. A month after that, I filtered and then bottled. You could also add 2-3 cinnamon sticks to your recipe, but I didn't want to overpower the must with cinnamon flavor. I thought 2-3 was a lot for this size batch, so I added some ground cinnamon. I did not add cloves. I had made an apple wine with cloves in it and I didn’t like it. So I left that ingredient out. Of course, you could add it. [/FONT][/FONT][FONT=Arial,Arial]
[FONT=Arial,Arial]In this wine, you can definitely taste the ginger in it -- not too strong, but it's definitely there. I tasted the cinnamon (just a tiny hint of it), but my husband didn’t. The extra can of welch's after 6 months gave it (what I call) vinosity and some depth. It also sweetened it up a little. Make sure you have your pumpkin wine sorbated before you add it though. [/FONT]
[FONT=Arial,Arial]After 5 months in the bottle (about a year after starting), this wine tastes even better than imagined. This is one that most people like. For me, it’s a little sweet, but extremely good. [/FONT]
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