Squash Wine (2)

• 5 lbs ripe winter squash flesh, chopped
• 2 lbs granulated sugar
• zest and juice of 3 oranges
• zest and juice of 2 lemons
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1/4 tsp tannin
• 5 sticks cinnamon
• 7 pts water
• Champagne wine yeast

Put water on stove to heat. Peel squash, remove seeds and chop into coarse pieces. Add squash to water and simmer 35-40 minutes. Meanwhile, remove the zest from the citrus fruit (no pith) and juice the fruit. Place zest in jelly bag with cinnamon sticks and tie bag closed. Put sugar in primary and strain the water off the squash (eat the squash later) onto the sugar. Stir well to dissolve sugar, add jelly bag, and cover primary. When cooled to room temperature, add all remaining ingredients except yeast. Stir, recover, and set aside 12 hours. Add activated yeast and recover the primary. Stir daily for 14 days. Drip drain jelly bag (do not squeeze) and discard contents. Rack into secondary and fit airlock. Rack every two months for six months. Stabilize and let sit 10 days, then rack into bottles. Cellar two years at least before drinking. [Adapted from Terry Garey’s The Joy of Home Winemaking ]