I started this wine today. I've been collecting paw paws for several weeks, deskinning them, and freezing them. I left the seeds in with the pulp, but IMF going to remove the pulp fairly early in the fermentation. I can't even explain how labor intensive it would be to remove all of the seeds from the 20 or so lbs of meat. I read a couple of reports from other sites that left the seeds in with no ill effects, and I'll make sure to update as this progresses.
Today I sulfated and added pectic enzyme. Tomorrow night I'll add nutrient and get a gravity reading, then add sugar accordingly and pitch yeast. I'm aiming for 12% ABV so I'll pitch close to 1.090, and I'll be using 71B because a lot of people recommended it for banana and that's the closest to paw paw I know of.