I posted pics a few months back of a pineapple agave cider that turned out very interesting....agave nectar is very sweet in general but can have different flavors depending on what kind you get and how dark or light it is..
Was thinking about that myself and i think the thread you are talking about i was in... You would think if you have 24 oz of fluid vs 12 oz of fluid it would take longer for the 22 oz to do its thing vs 12 oz right??? I havent had this problem yet for beer or cider has any one else?
Im fairly new to ciders but i have brewed for about two years now and it sounds like you need to rack it longer or more to drop some yeast content out....
I like the drill idea rigged to mash everything up then rinse it all out but if you wanted to go natural add just enough water to cover the pumpkin add some pectinase ( pectic enzyme) and give it a while then fill with hot water to rinse.
So i started a cider today basing ingredients off of the caramel apple cider that has become quite popular on this site.. I just want to know if anybody else has had good/ bad results from this sweetener?