Looks like it may be a banner year for my cucumbers. They are mostly a "burpless" variety and less bitter than a regular cuke. I couldn't find a recipe on Jack Keller's site but I found & stole this one from the Cap and Hare Homebrew club. Any suggested changes or opinions before I dive in? It says to slice the oranges and lemons, but I thought you shouldn't add the pith from citrus. Would it be better to use the zest and juice? I was also thinking of adding some lemongrass or lemon balm to the primary. Good idea or no? Cucumber Wine Cucumbers have a high water content, so be careful to not add too much water in the beginning. Ingredients for one gallon 4 pounds cucumbers 3 campden tablets 2 oranges 2 lemons 7 cups sugar pectic enzyme nutrients 1 package wine yeast water Wash cucumbers. Leave skin on. Chop cucumbers and place in primary fermentor. Wash oranges and lemons. Slice thinly and add to cucumbers. Stir in sugar and nutrients. Pour 16 cups boiling water over mixture. Stir to dissolve sugar. Let cool. Add pectic enzyme. The next day, check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for five days, until frothing stops. Strain. Siphon into secondary fermentor and attach airlock. For a dry wine, rack in three weeks, and every three months for one year. Bottle. For a sweet wine, rack at three weeks. Add 1/2 cup corn syrup dissoved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of syrup. Rack every three months until one year old. Bottle. Variations Instead of granulated sugar, try honey or brown sugar. For a spiced wine, add 1 ounce fresh ginger root, sliced thin, to the water before boiling it. Let it simmer for about 15 minutes before pouring it over the cucumbers. NOTE: This recipe makes 1 gallon of wine. To make a larger batch of wine, just multiply all ingredients by the number of gallons you want EXCEPT the yeast. One packet of wine yeast is sufficient for up to 5 gallons of wine. I found the same recipe on several forums. One mentioned that boiling water releases more pectin so they used cool water only. I do not remember using boiling water. I am ready to make another batch since it will take a year to get to usable loveliness.