Zucchini Wines, Sherries, and/or Meads

Zucchini Wine

April 5, 2001
  • 5-6 lbs fresh zucchini, chopped
  • 1/3/4 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. [Author’s own recipe]