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Zucchini Wine

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St Allie

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ZUCCHINI WINE

5-6 lbs fresh zucchini, chopped
2-1/2 lbs finely granulated sugar
1 11-oz can Welch's 100% White Grape Juice Frozen Concentrate
1-1/3 tsp acid blend
1/2 oz fresh ginger root thinly sliced
1 crushed Campden tablet
6-1/2 pts water
1 tsp yeast nutrient
Hock, Sauternes or Champagne yeast

Bring 3 cups water to boil and dissolve sugar in it completely. Set aside. Meanwhile, Select, wash and chop the unpeeled zucchini cross-wise into 1/2-inch pieces. Mix all ingredients except the yeast in primary, cover, and set aside for 10-12 hours. Add activated yeast and recover primary. Stir every 6-8 hours for 3 days, then strain off solids and transfer liquid into secondary. Press solids lightly and hold liquid from them, covered. When vigorous fermentation subsides, add reserved liquid, top up if necessary, and attach airlock. Rack after 4 weeks, top up and reattach airlock. Rack again after additional 4 weeks. If wine has not cleared, add amylase according to instructions and set aside additional month. Fine with Bentonite if desired, rack 10 days later, stabilize and sweeten to taste. Wait 3 weeks before bottling to see if wine is indeed stable. Wine should be aged 3 months after bottling.

Gallon batch

Source:

Jack Keller's Website
 

VineRipe

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Allie, I never in the world would have thought of making zucchini wine. From what I gather, folks will try just about anything in wine making. One of the things that makes it so interesting, I think.

Now if I can just figure out how to juice that 'possum I caught last night....
 

Old Philosopher

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Okay, Allie, I ran this by SWMBO since we have three huge zucchini sitting here. Reaction was 'bleah!'. So tell me, what would you say it tastes like?
 

St Allie

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OP..

even banana wine doesn't taste like bananas after the fermentation process.. i would say it would end up being a dry table white..

might be worth doing a gallon as an experiment.. it's heading into summer here.. if I get given courgettes this year.. I'll give it a go..

Allie
 

jtstar

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Allie
Did you do the Zucchini wine if you did how did it taste
 

St Allie

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I spent the end of december and the whole of january cleaning my holiday home. That's why all my primaries & secondaries are empty at present. I have just got a few courgette plants into the veg garden now I'm back and hope to get a few courgettes out of them before autumn. If I have enough, will do a gallon batch and let you know what it was like..

Allie
 

jtstar

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Allie
I have some ground Zucchini in the freezer how would you go about using this if you had it to make a gallon size batch
Jack
 

St Allie

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the recipe above is for a gallon batch.. how much zucchini do you have?

Allie
 

jtstar

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We have alot not sure how much but we put up alot for bread
 

St Allie

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You'll need to get it out of the freezer and weigh it. we can work from there.

Allie
 

jtstar

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Do I need to have a strainer bag or can it be fermented likes grapes
 

St Allie

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If it's ground up and you don't like mess, use a strainer bag.

I don't bother with strainer bags and strain it through muslin and squeeze it out, when it's moved to secondary.

how much have you got?

Allie
 

St Allie

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you could double this recipe Jack..

http://scorpius.spaceports.com/~goodwine/zucchiniwine.htm

I'd be inclined to use a fruit juice as the base, rather than water.. So apart from a small amount of boiling water initially.. top up the rest of the wine with say, a storebought applejuice?.. otherwise I think this will be a bit thin? (there're no raisins in the recipe either)

and use 6lb zucchini per gallon to give it more body.. throw in a couple of bananas too.

What are your thoughts?

Allie
 

jtstar

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That sounds like a very good ideal I think I will put it together I will keep you posted
 

St Allie

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if you are going to throw in the bananas, boil them in the water, strain off the banana pulp and pour the banana water over the must.. it'll save you straining out more lees later.

this could be quite interesting .. oh and keep the SG around 1.080-1.090..

unless you want to cellar it for ages of course.

Allie:bt
 

jtstar

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Thanks for the information I was wondering about the bananas
 

St Allie

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you're welcome.. why are you still here?

get moving young man!

Allie :p
 

jtstar

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Well I am off to the kitchen to try a new wine recipe thank you for your help
 

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