Butternut Squash Wine - I'm going for it!

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BigDaveK

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Specifically, Rogosa Violina Gioia butternut squash from Baker Creek.
It's described as a sweet squash good for desserts.
First time growing. The vines were aggressive, grew like crazy, but each one only produced one squash, the smallest weighing 19 lbs.

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I was holding my breath with this one. I decided against a couple wines this year because the flavor of the fruit or vegetable was disappointing. If you don't have good flavor from the very beginning, why bother?
How does this taste? I was floored. The easiest way to describe it is it's the best, most incredible, sweetest carrot I've ever tried. Delicious! I would use this for carrot cake (with cream cheese frosting of course) and I would use it for pumpkin pie. Soup? Oh, yeah! Roasted? Uh, huh! Naturally I was excited about doing wine.
After cutting it in half and prepping I got about 7 lbs of squash for each 1-gallon batch.

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My original plan was to test if there would be a difference in the wine if the squash was prepared differently. The first was shredded and simmered and the second was roasted. The skin is rock hard but roasting softened it. It tasted good so some skin went into that batch. And I seriously thought about skipping the wine altogether and just eating the squash - it's so damn good.


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At the very last second I thought I would learn more from using different yeasts rather than prep method. (@vinny , A vs B.) The traditional simmered squash got 71B and the roasted used 1118. There were obvious differences during primary. The 71B ferment foamed like crazy whereas the 1118 constantly formed a hard cap that often touched the towel cover.

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Transferred this morning.
The simmered version picked up a bit more color, not a surprise. The delicious butternut squash flavor was still present in both, which pleased me, though the simmered 71B was definitely better and more viscous.
Oh, and I'm using plastic caps with holes for airlocks for the first time because I ran out of stoppers. I'm still a newbie and I only have 42 stoppers. :oops:


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After 4 hours there was a marked difference in the amount of lees. I'm expecting the colors to be similar after clearing but I could be wrong. And no matter how the wine turns out I'm planting more of this next year - I want these in the kitchen! Absolutely delicious!

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hounddawg

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The simmered version picked up a bit more color, not a surprise. The delicious butternut squash flavor was still present in both, which pleased me, though the simmered 71B was definitely better and more viscous.
Oh, and I'm using plastic caps with holes for airlocks for the first time because I ran out of stoppers. I'm still a newbie and I only have 42 stoppers. :oops:


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YOU DO MEAN 42 BUNGS PER SIZE RIGHT ? ;):h
Dawg
 

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