Add 4 Litres of Water to you saucepan.
Add your thinly sliced pumpkin to the water and slowly bring it to the boil, once the water has come to the boil, turn it down and let it simmer.
While the Pumpkin is simmering boil the kettle and add the 2 teabags to a mug, add the boiling water to the mug and leave the teabags to brew in the water until needed.
Once the Pumpkin has been simmering for about 5 minutes you can start using the masher to gently mash the pumpkin in the water, this will help the Pumpkin juices infuse with the water. Continue doing this until you can no longer feel any chunks in the water, this should take about 5 minutes or so depending on the size of your chunks. (Be careful with this step, the water is boiling and over enthusiastic mashing will cause splashes of hot liquid!)
Turn off the heat from the saucepan.
Remove the teabags that have been brewing in the mug and add the liquid to the the Pumpkin in the saucepan, this will add tannin which helps to give body and a balanced flavour to the wine.
Squeeze your lemon and add the juice to the saucepan.
Once the liquid has cooled for a few minutes you can start filtering it into a clean saucepan using the sieve, muslin and ladle. (Be careful not to squash the juice through the cloth, this will cause unwanted particles to be pushed through and take much longer for your wine to clear.)
Once all of the liquid has been strained from the pulp you can add the liquid back into the original (cleaned) pan.
Bring the liquid back to the boil quickly, then carefully add the sugar to the pan while gently mixing it. Once the sugar has dissolved you can turn the heat off. This process just ensures that that all liquid is completely sterile when going into your Demijohn.
If your saucepan has a lid, put it on and leave the pan to cool for about an hour, if it doesn't you can cool the pan down in a a sink full of cold water.
Once the liquid has cooled enough for you to able to easily handle it without gloves, you can add the liquid to you Demijohn using your sterilised funnel. Once filled put your sterilised Airlock on straight away. (Don't try and add boiling water to the Demijohn as this can cause it to smash.)
Once the Demijohn is at room temperature (between 20-25°c) you can now add your yeast! (Some yeast needs to be activated prior to adding so please read the instructions carefully before adding!)
If you are using Pectolase you can add this now. (Pectolase will help your wine clear slightly quicker, I don't find any real benefit from using it personally.
Now your wine can start fermenting! For best results keep it in a warm dark place without fluctuating temperatures like an airing cupboard.