Requested Recipe:
SQUASH WINE
Butternut or Pepper Squash to make a wine. Any advise or suggestion
would be welcome." Sylvie Doucet, North Tetagouche, New Brunswick
SQUASH
I only have two recipes that I can locate that pertain to squash, and neither of them specifies Butternut or Pepper Squash. Still, it might be worthwhile to make a few gallons of each and evaluate the results later for future reference. Please note beforehand that the wine will take 5-6 months to make and must age two years before it is drinkable.
Further, my research revealed the following observations which may be of some use to you: Marrow Squash makes an insipid wine that is improved considerably by adding an ounce of grated ginger root; Zucchini Squash makes a very poor wine; Hubbard Squash makes a wine very similar to Pumpkin.
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
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
My thanks to Sylvie Doucet of North Tetagouche, New Brunswick for this request.
This page was updated on December 10th,
1999
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