Zucchini Mead

[NotAnyMore]

So having an abundance of that a "friend" decided to give me I decided to try a zucchini Mead

It's a 2.5 gallon batch
Og 1.110
wildflower honey (don't have the exact amount just Og)
8g sachet of qa23
2 large zucchini cubed (approximately 5-6lbs)
Go-ferm protect for rehydration
Fermaid o added at 24 & 48 hours
Ambient fermentation temperature 65 F

Qa23 should take it dry to 14‰ abv
Am hoping that the zucchini will give some additional mouthfeel and some zucchini flavor.

I am contemplating adding some lemon zest & juice and possibly basil into secondary. Any suggestions on how much to add?

During fermentation the zucchini flesh dissolved so I expect a large amount of crud post cold crashing as you can see in the photos

 

[bernardsmith]

I make zucchini wine - an ABV of about 12% using about 4 lbs of zucchini/gallon. I add tannin and the juice and zest of a lemon (not the white pith). I also add pectic enzyme a few hours before pitching the yeast.
If you allow the mead to stand for a few weeks it will clear by itself, and you can rack the mead off the sediment without any trouble. I like 71B.

 

[NotAnyMore]

Does the pectic enzyme do anything to the zucchini or is it just for the grapes?

 

[bernardsmith]

Pectic enzyme breaks down fruit fibers and allows for a clearer wine or mead. Not sure how "fibrous" zucchini is but I chop the fruit (it contains seeds so I think it is a fruit) and ferment with the skins.

 

[SKBugs]

What does it taste like?

 

[bernardsmith]

Doesn't taste anything like zucchini. Tastes like a fruity white wine.

 

[AkTom]

@bernardsmith now that’s a good use for zucchini.