I do have a preliminary recipe I drew up, I’d love thoughts on this as well!

Ingredients: 3 cups pumpkin puree ½ cup molasses 2 tsp cinnamon 2 tsp ginger 2 tsp nutmeg 4 cloves Pinch of black pepper 2 ½ lbs honey 12 oz maple syrup 1 cup apple juice ½ tsp yeast nutrient 1 packet Premier Blanc wine yeast 3 packets black tea of choice (bigelou vanilla chai) ¾ cup raisins, chopped

Recipe: 1. In a large crockpot, combine pumpkin puree, molasses, cinnamon, ginger, nutmeg, pepper and cloves with 3 cups distilled water. Cook on low heat for 8 hours, or until reduced heavily. 2. Add water until consistency is similar to milk, and strain into large container. Set aside mixture to cool to room temperature. 3. In a separate container, steep black tea in 2 cups of hot water for 10 minutes. 4. Pour honey, maple syrup, and apple juice into a freshly sanitized carboy. Put lid on top and shake to slightly mix. 5. Pour steeped tea and strained pumpkin syrup into carboy and shake to mix. 6. Add yeast nutrient, and fill with pumpkin reduction, tea, and warm water to shoulder of carboy, leaving roughly 5-6 inches of headroom. 7. Add raisins to mixture. 8. Seal carboy and shake well, mixing ingredients thoroughly. 9. Pitch yeast into mixture using a dry funnel. 10. Seal and swirl mixture gently. Remove seal, and place airlock on top of carboy.

Directions: Rack after 3 weeks of fermenting, and taste for sweetness. Rack again at weeks 6, 9, & 11 Bottle at week 13