I was not being ironic. In the same way that I can make wines from hibiscus flowers or elderflowers or lilac - using the flavors of the flowers although fermenting either honey or another sugar to create the alcohol, so it will not be a problem to use the flavors of those seeds to create a wine - although again, using added sugars as the source of the alcohol. But the point is that those seeds will need to impart pleasant enough (and rich enough) flavors... and that is something I suspect they may not in fact possess. However, steeping the seeds for a couple of weeks - not months - in vodka and adding sugar to the "extract" will give you an idea of how much extractable flavor is in the seeds... and how interesting and pleasant the flavors might be...I'm a bit of a novice but seeds dont have a high sugar content and zero juice obviously, or near zero. Bernard's idea of steeping in liquor for flavor seems reasonable but unless you're going to make, what we call here, moon goon*, what's the point?
*Moon goon is sugar, water and yeast, does it have another name elsewhere? Anyhow...