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Old 03-27-2011, 12:36 PM   #1
ROADRUNNER
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Default Cucumber Wine

I want to make this; figure it's close to the honeydew ginger wine I made. Have been ALL OVER the net w/ very little success. Here's what I've gleaned so far for a 5 gal batch. Does this look right to anyone?

8 lbs cukes
4 oranges
4 lemons
ginger
14 c sugar
water obviously
4 1/2 tsp acid blend - whoa! really?
2 tsp pectic enzyme
1/2 tsp tannin
3 tsp yeast nutrient

or...

2 cans grape juice concentrate
9 c sugar?
no lemon - 4 tsp acid blend
1/4 tsp tannin
2 tsp yeast nutrient

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Old 03-27-2011, 03:34 PM   #2
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Why on God's earth did you decide to make a cucumber wine? There are some things you are better of without making into wine. Honeydew at least has a good flavor. I can't imaging making a wine with cucumber as a base. Eat the cucumbers, burp a few times and have a glass of honeydew wine.

Just my opinion.............................

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Old 03-27-2011, 04:45 PM   #3
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Why on God's earth did you decide to make a cucumber wine? There are some things you are better of without making into wine. Honeydew at least has a good flavor. I can't imaging making a wine with cucumber as a base. Eat the cucumbers, burp a few times and have a glass of honeydew wine.

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....so Rich how do you really feel about it. LOL
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Old 03-27-2011, 10:02 PM   #4
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You have to think on the bright side. Maybe the wine will spoil and it'll taste like one of my favorite summer garden treats.... cucumbers and vinegar.

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Old 04-02-2011, 11:56 AM   #5
ROADRUNNER
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Default Cucumber Wine

OK all you nay-sayers; I'm gonna make it anyway. I've done a little homework on measurements & here's what I've got. Wish I could find honeydew to mix in but have an alternative. This is for a 5 gal batch.

8-10 lbs cukes & 4 lbs pears
Ginger
4 1/2 lbs sugar, maybe more - will have to ck the PA
4 t. acid blend
2 t. yeast nutrient
1 t. pectic enzyme
1/2 t. tannin

Other alternative adds - pineapple, honeydew, lime, basil, rosemary

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Old 04-02-2011, 12:28 PM   #6
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take a reading before adding sugar, you won't want to go over 1.090, add whatever amount of sugar to get you there. after mixing everything and before adding yeast check your acid level to make sure you have enough. And did you check the freezer section of your local grocery store? You might find some frozen honeydew.

I'm curious about this, could you keep posting your progress?

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Old 04-02-2011, 04:26 PM   #7
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So you aren't really making a cucumber wine, you have a blend going. I would rather just make the pear wine, but hey, everybody has their own tastes. If it turns out good, I may need to raid the family produce farm. We typically throw away hundreds to thousands of bushels of cukes that don't sell or ever even get picked................


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Originally Posted by ROADRUNNER View Post
OK all you nay-sayers; I'm gonna make it anyway. I've done a little homework on measurements & here's what I've got. Wish I could find honeydew to mix in but have an alternative. This is for a 5 gal batch.

8-10 lbs cukes & 4 lbs pears
Ginger
4 1/2 lbs sugar, maybe more - will have to ck the PA
4 t. acid blend
2 t. yeast nutrient
1 t. pectic enzyme
1/2 t. tannin

Other alternative adds - pineapple, honeydew, lime, basil, rosemary
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Old 04-02-2011, 04:59 PM   #8
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Road runner that is way to cool. If you don't like it maybe you can turn it to vinegar and make a salad dressing out of it.

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Old 04-02-2011, 05:04 PM   #9
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Ah Dan that is what I was thinking, if it is not good for drinking maybe it would be good for cooking.

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Old 04-02-2011, 05:52 PM   #10
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After my beet wine fiasco... and the amount of wine I have in the basement...

I'm going to skip the weird wines I had an idea to try... just don't need that much more wine!

I don't have wine drinking friends...

oh wait...

I don't have any FRIENDS.....

Debbie

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