Hey Guys and Gals! Every garden makes too much zucchini. Here is a mead for it. The zucchini gives body and the lemon and ginger give flavor. Makes one gallon.
Ingredients
Step 1
3 lb zucchini, grated
3 lb honey
Juice and zest of 2 lemons
1 inch fresh ginger, sliced
1 gallon water
Step 2
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 packet Lalvin 71B-1122 yeast
Directions
1. Put the zucchini, lemon zest and ginger in a straining bag in the primary.
2. Boil the honey and water together for a few minutes and pour over the bag. Cool, add the lemon juice and pectic enzyme. Wait 24 hours.
3. Stir the yeast into a cup of water, let stand 15 minutes until bubbling, and add it with the nutrient.
4. Bubbling should start in 24 to 48 hours. Leave a third of the carboy empty for foam.
5. After 6 to 7 days, remove the bag and rack to a secondary carboy.
6. Ferment 1 to 2 months or more, then bottle and age.