Squash Wine (1)

• 5 lbs ripe squash flesh, chopped
• 2 lbs granulated sugar
• 2 tsp citric acid
• 1-1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1/8 tsp tannin
• water to one gallon
• Malaga or Sherry wine yeast

Put water on to boil. Meanwhile, peel squash, remove seeds and chop into 1/2 inch cubes. Put squash and sugar in primary and pour water over both. Stir until sugar is dissolved. Cover primary, allow to cool to room temperature and add all ingredients except yeast. Stir to dissolve, recover primary and set aside 12 hours. Add activated yeast. When fermentation is vigorous, ferment three days, stirring daily. Strain into secondary, fit airlock and ferment 30 days. Rack, top up and refit airlock. After 60 days, stabilize, rack again, top up, and refit airlock. After additional 60 days, rack into bottles. Allow to age two years. [Adapted from Leo Zanelli’s Home Winemaking from A to Z ]