The pumpkin cider is now bottled and came out tasting great. With 7.75% ABV, this is a real winter warmer. My latest photos show the progression of the removal of pumpkin from the liquid. There was about 3/4 gal of pumpkin slurry that was removed following the initial fermentation.
Following secondary, some pumpkin remained, but it was no where near the quantity of slurry seen after primary fermentation.
For bottling, I added 1/2 gallon of apple juice to act as priming sugar. Great little trick for carbonating cider beverages!
Ended up bottling about 40 bottles of the stuff. Here's a great photo of me holding up a product of my hard work. Cheers!
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