well true it is only 1 1/2 months from pitching the yeast. I let the primary go without the spices and pumpkin. I would expect that this would be bottleable in about 6-7 months and should be aged at leads 5 months, if not a full year. I tell you, if you hear anyone making pumpkin pie from the raw pumpkins, be impressed. It takes a lot of work to peal and chop up due to the density of both the rind and the meat.