Brewboz
Well-Known Member
- Joined
- Jul 18, 2018
- Messages
- 51
- Reaction score
- 5
That sounds really good!!No "recipe" for your squash but I make a marrow wine (zucchini) and use about 4 or 5 lbs of marrows per gallon. I boil the marrow with about 2.25 lbs of sugar / gallon (for an ABV of about 12%) for about 20 minutes and allow this to cool overnight then add pectic enzyme, ginger, (about 1 oz/gallon) tannin, some lemon juice and lemon peel, nutrient and (about 2 or 3 hours later ) - wine yeast and allow the wine to ferment on the vegetable for about 4 days after which I strain out the squash and rack the wine into a carboy and allow the fermentation to finish then age until clear and bright (about 3 -4 months). I usually stabilize and then backsweeten to about 1.010, then bottle. I allow the wine to age about 9 months to a year.
You made this?Five gallon bucket full smashed. Squash
Fill with water
Petic enzyme
Sodium bisulfate
Yeast nutrient
Acid blend
Cover 24hrs
Add 20# sugar stir.
Pitch yeast
Wait a week
Rack over a few times add water back to fill
Back sweeting if you choose.
Cheers
So like cook and peel the squash then smash it to a full five gallons? Where's the room for water?You made this?
So just use whatever squash I have doesn't matter how many pounds then fill to the 5 gallon mark with water? Does it need to be cooked first? It would be hard to smash it in uncooked... I am willing to use this recipe it sounds promising. I'm sure I could just wing it as well and use this as a guidelineJust skin and chunk the squash up. The petic enzyme will break down enough juice for the flavor profile. The sugar and water are making wine. Not much sugar in squash for 14%abv wine. After you rack the liquid off the squash In the primary 5gal bucket fermintation into a carboy you should have close to 4gals of liquid.
Add a gallon of water to get the carboy full. Or grape juice. Or apple juice. Or Brandy. Or burbon or vodka.
Let this sit with an air lock for a month. Then rack it off the less again. Then again after another month. Then bottle or store.
If you want to back sweeten the wine. We can walk through that process. Cheers
Check this recipe out. http://winemaking.jackkeller.net/reques67.asp but yeah I'm a little worried it would turn out gross. I could try to follow a pumpkin wine recipe also again kinda thinking it would turn out uhh gross. I supposed it would be something that needs to sit in a bottle for a very long timewondering what to compare this recipe to, sounds interesting but i cant imagine what it would taste like.
what would this be similar too?
I just have a huge box of squash that I grew and need to do something. With them haha. I already gave a ton awaywondering what to compare this recipe to, sounds interesting but i cant imagine what it would taste like.
what would this be similar too?
Check this recipe out. http://winemaking.jackkeller.net/reques67.asp but yeah I'm a little worried it would turn out gross. I could try to follow a pumpkin wine recipe also again kinda thinking it would turn out uhh gross. I supposed it would be something that needs to sit in a bottle for a very long time
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