Not much left outside for me to make wine with now, either. The marked down produce at the grocery store is always interesting, however.
Glad to see some activity here. I just tried making wine with butternut squash and pumpkin. Didn't get much juice out of them so have a pot of pulp draining with peptic enzyme and bread yeast in it. Still not getting much breakdown of the pulp.
I am planning to make a one gallon batch of pumpkin/winter squash wine this fall, if I have the time. I will be using Hopi Black squash for this, since it's our favourite! I would have frozen the raw squash first to get more juice out of it. I always freeze everything before I make wine with it. I will also bring it to a boil before using it and let it steep in the boiling water for 36-48 hours, then make the wine. Because I don't use sulphite, the boiling is important but is also extracts a lot of the flavour from the raw material, as does the freezing.
Let me konw how it turns out. This will be my first pumpkin wine! I have made a lot of experimental wines this year.