I'm preparing to make pumpkin wine since they are everywhere. Jack Kellers recipe seems fine, but I kind of want a pie flavor to the wine. Like cinnamon, clove, etc. How do I properly spice my wine? Do I use a cinnamon stick when I transfer to secondary? Or do I pile in extracts? Also, when do I do that? Not in the fermentation stage right? Thanks
BTW, it is ridiculous how addicted I have become to this hobby.