This is a follow on recipe from my courgette/marrow marmalade recipe and makes use of the excess liquid generated during the cooking phase. If you make marmalade using 4-6lb of courgettes or marrow then the recipe will provide you with sufficient juice to make 1 gallon of wine.
Courgette syrup leftover from marmalade making
Two products from a single process, and from the same courgettes
How To Make Courgette, Lemon and Ginger Wine
It’s a really simple process which is as follows.
What you will need to get you started:
A demijohn and airlock.
A narrow long handled stirring implement (handle of a long handled spoon will do).
A hydrometer and a sample tube to float it in.
General purpose white wine yeast or wild yeast
You can get all these from your local home-brew shop. Also local hardwear shops often have a home-brew section, as do some department stores. Some places sometimes sell complete starter kits with everything you need in a brewing bucket.
How To Make The Wine
Make up a yeast culture in a jam jar using yeast and warm sugary water. Put it somewhere warm for 24 hours, or until it gets going.
Use 2-3 jars (equal to 4-6 lbs of courgette) of juice per gallon (depending on how strong you want the flavour)
Filter the juice through muslin cloth to remove the solids*
Pour the juice into a demijohn and make up the volume to 1 gallon using sugar and water to a specific gravity of 1.118 (medium sweet)
Add the yeast culture and stir
Fit the airlock and stand back. (Your wine should be ready in 6-12 weeks depending on where you put it).
Then go and read up a bit more about wine making specifically, ‘racking’, ‘clarifying/clearing using finings’, and ‘bottling’.
* There will be a lot of tiny pieces of courgette and lemon in the juice, from all the boiling. If you don’t filter the juice at the beginning of the process then it will be difficult to clear later on once fermentation has ceased. The first time I made this wine I didn’t bother filtering and it took three ‘rackings’, and then finings, to attain clarity.