Two gallons of the batch of pumpkin wine from last January is in bottles. The remainder has been shuffled off into a carboy of its own along with some spices to see how the flavors interact. We took some cinnamon sticks, whole cloves and ground nutmeg, boiled them together in a small saucepan to kill off anything that might live in them, and then strained the spicy smelling result through a coffee filter to cut back on sediment. The wine and spices in their three gallon carboy are a noticeable darker color than the stuff that didn’t get spiced. I’m gonna give it a couple of weeks for the nutmeg to settle out of the solution and then it’ll get bottled too.
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