Can't say I have ever had a pumpkin wine. I have had many a Pumpkin Ale though and love it. Many spice their brew to taste like a traditional pumpkin pie. At least a here in the US pumpkin pie. Funny thing is, I do not like Pumkin Pie.
My Dad used to make pumpkin wine, I was too young to drink it (Didnt start until 9 years old! ) but he says it was good. And get this, he even made some in the pumpkin itself. Hollowed it out and added the sugar etc...can imagine all sorts of potential problems with that though!
I think the idea of spices and honey added souds good
Now my potato wine, its bounced back and Id say is similar to a sau blanc in smell and taste...and you all laughed at me!!! I think its gonig to a great wine!
"The idea is to slice the top off the marrow and scoop out the seeds. Stuff the centre with demerara sugar, (a few raisins helps to improve the brew).
Put the top back on the marrow and seal it with tape to exclude the air.
Then either prop it up, or suspend it in an old (clean) pair of tights in a cool place.
When the marrow starts to go a little squishy poke a hole in the bottom with a skewer.
Put a muslin cloth over a sterilised bucket and let the juices drip through it.
Then drink and enjoy
Can be potent, especially with the raisins. "
I feel for you darl.. we all have had a mess or two to clean up over the years..
EC1118 isn't low foaming when it hits a peach must either btw.
just letting you know that if you tape the lid down and it foams.. you are likely to force out the airlock and you'll have a geiser in a confined space.. think ceiling, walls and floor covered in foam...