Quizzes & Puzzles0 min ago
Courgette wine
Anyone have a recipe for courgette wine? TIA SD
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http://www.wine-forum.com/winemaking/Zucchini_ wine_112629.html
Says:
I started a two gallon batch of zucchini (courgette) wine this week. I used 16 lbs of fruit, some of them almost marrows, but not mature enough to warrant taking out the pips. In the hope of gaining extra body, I assisted extraction by peeling and dicing the fruit, then putting them
in the freezer for 48hrs.
On removal from the freezer, I sprinkled about 1lb. of sugar over the frozen pulp, again to assist extraction. I had tested a small amount
beforehand and I found that sugar has the same draining effect as salt does when applied to zucchini or cucumber pieces for pickling purposes. When the pulp had returned to room temperature, I added two campden
tablets and two teaspoonfuls of pectolase and left it for 24 hrs.
By then the mash resembled a rather thick soup. I added the rind and juice of three lemons, five simmered bananas, a can of white grape
concentrate, yeast nutrient, tannin, citric acid and bentonite. The SG at that stage measured 1030, so I calculated that 3.5 lbs of sugar would
be required to take it to 1090-1100 and thus finish at 11-12% alcohol.
When measuring the SG in the hydrometer jar, I was concerned at the claggy texture of the must juice, so I strained it through a fine-ish tea strainer. However, the liquid was still quite dense and I am wondering if that would have affected the hydrometer reading. I have added 1 kg. of white sugar so far and a general purpose yeast. The volume of the mash came to over 2 gallons without the addition of any water, and I am assuming that further sugar will be added. The mash is already rising fast in the primary fermentation vessel.
Do I just let it ferment to dry, or should I add more sugar at some stage to finish with a medium dry wine?
Says:
I started a two gallon batch of zucchini (courgette) wine this week. I used 16 lbs of fruit, some of them almost marrows, but not mature enough to warrant taking out the pips. In the hope of gaining extra body, I assisted extraction by peeling and dicing the fruit, then putting them
in the freezer for 48hrs.
On removal from the freezer, I sprinkled about 1lb. of sugar over the frozen pulp, again to assist extraction. I had tested a small amount
beforehand and I found that sugar has the same draining effect as salt does when applied to zucchini or cucumber pieces for pickling purposes. When the pulp had returned to room temperature, I added two campden
tablets and two teaspoonfuls of pectolase and left it for 24 hrs.
By then the mash resembled a rather thick soup. I added the rind and juice of three lemons, five simmered bananas, a can of white grape
concentrate, yeast nutrient, tannin, citric acid and bentonite. The SG at that stage measured 1030, so I calculated that 3.5 lbs of sugar would
be required to take it to 1090-1100 and thus finish at 11-12% alcohol.
When measuring the SG in the hydrometer jar, I was concerned at the claggy texture of the must juice, so I strained it through a fine-ish tea strainer. However, the liquid was still quite dense and I am wondering if that would have affected the hydrometer reading. I have added 1 kg. of white sugar so far and a general purpose yeast. The volume of the mash came to over 2 gallons without the addition of any water, and I am assuming that further sugar will be added. The mash is already rising fast in the primary fermentation vessel.
Do I just let it ferment to dry, or should I add more sugar at some stage to finish with a medium dry wine?
Someone answered:
Did you add pectic enzyme? I would let
the must ferment to dry, rack when necessary over the next 7 months or so until the wine clears. Once the wine is clear and dry, then
stabilize the wine, sweeten to taste, and wait 10 days (or a month) for additional sediment to drop; and then bottle.
Did you add pectic enzyme? I would let
the must ferment to dry, rack when necessary over the next 7 months or so until the wine clears. Once the wine is clear and dry, then
stabilize the wine, sweeten to taste, and wait 10 days (or a month) for additional sediment to drop; and then bottle.
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