Pumpkin Pie Wine: In Secondary

so today i stopped and looked at the fermenting bucket, and noticed the airlock slowed down, so i transferred it  to the glass carboy to settle out for a while.. it's a dark amber color right now.. but i do believe a lot of sediment got mixed up.. i have yet to master the art siphoning ..

i'll be tasting it again in a month or so..
if it just mellow's out it's nicely spiced, and pumpkin'y!
but it still has about 5% sugars left in it right now, should be down to 4-3% so time will tell!