Alan, I got my original zucchini recipe from Jack's site suggest you take a look at Jack's recipe and mine; and then decide which you think you'd like best. For example, Jack uses ginger root. I didn't think I'd like that, so I didn't use it; just as I don't really like the taste of lemon, so I don't use them when making any wine. Having said that, you should know that I have not had a chance to really taste the wine. I bottled my first batch in December, and from what I've read, veggie wines take longer to reach their potential. I did try it when I bottled it - it tasted like a basic white wine, but it had quite a kick yet.
Zucchini Wine (1 Gallon recipe) 6-7 quarts of frozen shredded zucchini 1 can of Welch's 100 % white Grape juice 3 1-2 quarts of water (use more water if you have not frozen your zucchini 4 qts + 1 cup) 4 1-2 cups sugar 1 tsp yeast nutrient 1-4 tsp tannin 1 1-3 tsp acid blend 1-2 tsp pectic enzyme 1 package wine yeast (After it started fermenting I added 5 ripe bananas - no skins, cut up in pieces-for more body & just because I had them around and no one wanted to eat them)
Ok to bottleTwo bubbles per day. I am not sure how you count two bubbles per day. I sure could not watch them that well. But, joking...
The wine had an 11 % alcohol by volume. It cleared very early, and I didn't need to fine. I stabilized, added an additional 1-3 cup sugar, and bottled at 7 months. The second batch I'm currently making is very cloudy, so I will probably have to fine this batch of wine. Good-luck Darlene
UK damson wineHere's a recipe from my dim distant past. It will produce a wine of about 12 %abv. I confess it must be...
