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Old 10-17-2012, 04:29 PM   #1
Hollie's Avatar
Oct 2012
Posts: 86
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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.

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Old 10-17-2012, 06:49 PM   #2
Oct 2012
Bentonville, AR
Posts: 143
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My inlaws have a recipe and they just added the spice in at the very beginning, I would think adding after fermentation would be fine to, just got to get it infused

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