Hey Guys and Gals! Cucumber makes a very light, crisp wine. Serve it ice cold. Makes one gallon.
Ingredients
Step 1
4 lb cucumbers, peeled and chopped
1 lb golden raisins, chopped
2.25 lb sugar
Juice and zest of 2 lemons
1 gallon water
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 Campden tablet, crushed
Step 2
1 pack champagne yeast
Directions
1. Put the cucumbers, raisins and lemon zest in a straining bag in the primary fermenter.
2. Dissolve the sugar in hot water and pour over the bag. Cool, then add the lemon juice and everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment 5 days, stirring daily. Do not leave the cucumber in longer or it turns vegetal.
5. Remove the bag. Siphon into a secondary carboy and let it finish.
6. Rack every two months until clear.
7. Bottle. Best young, within a year.