Country wine- pumpkin edition. I got a bottle from a friend a couple of days ago, and I really like it. I had thought of doing this after reading some old winemaking books, but don't know about where to start. Too many options. Some recipes call for cooked pulp, others raw shreds. Which have you done, and how did you like it? Have you compared both? Yeast choice for added flavor? Ginger/no ginger? Other spices? Amylase/not? One recipe I am thinking of is https://www.tyrantfarms.com/tony-williamson-and-andrea-deyrup-pumpkin-champagne-recipe/ though I am not sure if I will try a sparkling wine for the first time. I have similar type pumpkins, and also some leftover sugar pie pumpkins, jarrahdale, and blue hubbards. I cook, puree and freeze a huge amount of these every year, but have even more leftovers from an orchard this year. Another recipe is https://www.washingtonwinemaker.com/blog/2007/10/18/pumpkin-wine-recipe-for-halloween/ , which bakes the pumpkin first, with amylase.