Dublin Core

Title

Zucchini Wine

Subject

water

sugar

zucchini

yeast nutrient

campden tablet

pectic enzyme

grape tannen

acid blend

wine yeast

Description

ZUCCHINI WINE

1 gallon warm water
4 cups sugar
6 pounds chopped up zucchini
1 teaspoon yeast nutrient
1 campden tablet
1/2 teaspoon pectic enzyme
1/8 teaspoon grape tannen
1 teaspoon acid blend
1 packet wine yeast

Dissolve the sugar in the water. Blend
the zucchini and the sugar water in a
4-gallon plastic container. Add the yeast
nutrient, campden tablet, pectic enzyme,
grape tannen and acid blend. Cover the
container. Let the mixture set for 30 to 36
hours.
Sprinkle a packet of wine yeast on top
of the mixture and let stand from 8 to 12
hours. Stir mixture thoroughly. Let mix-
ture set for 5 days in a room where the
temperature is about 70 degrees. Stir the
mixture once daily; keep it covered at all
times, except when stirring.
Filter the mixture and place liquid in
clean glass gallon jugs, leaving room for
expanding foam.
Attach a fermentation lock to the top of
the jugs. Leave fermenting wine in the
jugs for about 3 weeks.
Syphon the wine into clean jugs, taking
care to exclude all sediment. Replace the
fermentation lock and let set for another 2
weeks. Replace the fermentation lock
with air tight jug caps. Allow to age for 3
months before drinking.

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# Zucchini Wine

## Ingredients

- 1 gallon warm water
- 4 cups sugar
- 6 pounds chopped up zucchini
- 1 tsp yeast nutrient
- 1 campden tablet
- 1/2 tsp pectic enzyme
- 1/8 tsp grape tannen
- 1 tsp acid blend
- 1 packet wine yeast

## Instructions

1. Dissolve the sugar in the water.
2. Blend the zucchini and the sugar water in a 4-gallon plastic container.
3. Add the yeast nutrient, campden tablet, pectic enzyme, grape tannen and acid blend.
4. Cover the container. Let the mixture set for 30 to 36 hours.
5. Sprinkle a packet of wine yeast on top of the mixture and let stand from 8 to 12 hours.
6. Stir mixture thoroughly. Let mixture set for 5 days in a room where the temperature is about 70 degrees.
7. Stir the mixture once daily; keep it covered at all times, except when stirring.
8. Filter the mixture and place liquid in clean glass gallon jugs, leaving room for expanding foam.
9. Attach a fermentation lock to the top of the jugs. Leave fermenting wine in the jugs for about 3 weeks.
10. Syphon the wine into clean jugs, taking care to exclude all sediment.
11. Replace the fermentation lock and let set for another 2 weeks.
12. Replace the fermentation lock with air tight jug caps.
13. Allow to age for 3 months before drinking.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0141

Coverage

Oregon, US