Today was a fine snowy day to play wine thief with the grape juices that have been farting and converting sugar to ethanol in just the right spot in the house, at about 60 dregrees, starting out on average at 17 Brix for the pumpkin wine, and 20 for the Catawba and Niagara. The pumpkin alone was light, and not quite bland, but the blend is dried out like a John Ford dessert movie, clean, light, thin mouth feel, but tangy, maybe even "foxy"... (que the Jimi Hendrix).
Once it's shocked, cleared and sweetened back a tad, it should be very good as washing down fish.
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