Zucchini wine

You know, I wonder how much starch and dextrin are in zuchinni. I know it is not much, but combined with the bananas there might be a bit too much making the solution thick.

But I thought Zuchini was low in carbohydrates (starch and sugar). But high in fiber (like pectin, and possibly dextrine and polydextrose). Pectin you have pectinase for....you may try adding some amylase though....too see if that thins out the must at all. That would take care of the dextrins. The thickness of the must is puzzling.

Alan, Did you add pectic enzyme? In response to your last question, I would let the must ferment to dry, rack when necessary over the next 7 months or so (depends on you) until the wine clears. Once the wine is clear and dry, then stabilize the wine, sweeten to taste, and wait 10 days (or a month) for additional sediment to drop; and then bottle. Darlene

In article , Dar V writes

I used pectolase - is that the same thing?

Thanks Dar, I shall do all that.

To an initial must SG of 1030, I have added 1kg sugar up to now. For two gallons to finish at say 12% alcohol, I think I will need 1.5 to 2lbs more to go in yet. ?? TIA

In article , Droopy writes

Thanks, but I'm struggling a bit with terminology here.

The thickness was mostly due to fibres from the 16lb. of zucchini flesh. So much juice etc. was extracted that I have not had to add any water to make up the initial fermentation volume I wanted of about 2.5 gallons.

Alan, I'm not familiar with pectolase...but if it says on the package that it increases juice yield from fruits by breaking down cellular structure, and helps eliminate pectin haze from pectin rich fruit, then it should be the same or close. Your starting SG was 1.030 (right?)...okay then that means your potential alcohol by volume is about 4% if your must ferments to dry. If you want 12%, yes you will have to add more sugar, but my suspicion is that it may be a bit more than you're thinking. However, my suggestion would be to take an SG reading before you add any additional sugar (write it down), then add what you think you need to add say, 1.5 lbs of sugar, make sure it dissolves in the must by stirring, then measure the SG again (write it down). Now, you're going to have to do some calculations....if your initial SG was 1.030 and your SG before you add the sugar is 1.000, then you already have the potential alcohol by volume of 4%. Now, you add the sugar, stir and say your new SG reading is 1.030. Well, that means you have added enough sugar to raise your potential alcohol by another 4% (if your must ferments to dry again) 4% + 4% = 8%. Do you kinda see where I'm going with this...? Because we use different measurements kg and lbs, I don't want you to end up with rocket fuel, so see how things go, take SG readings, and let me know. It is always easier to add more sugar in smaller increments to increase your potential alcohol by volume, than to add too much sugar and have rocket fuel which will need to age before you can drink it. Good-luck. Darlene

"Alan Gould" wrote in message news: snipped-for-privacy@agolincs.demon.co.uk...

In article , Dar V writes

I think the name derives from pectin and haze, I'll check it.

Thanks again Darlene, I already have the good luck to be in this most helpful group. I used an SG table in the Boots Home Wine Making and Brewing book by B.C.A.Turner. It told me that at 1030, a must is at 3.7% and it contains the equivalent of 12 oz. sugar to the gallon. To finish at 12% the must would need to be at 1090 and would need to contain 2lb.

12 oz per gallon. That is an increase of 4lb. for two gallons. That sounded rather a lot to me, so I put in 1kg., i.e. 2.2 lbs of sugar leaving about another 1.5 to 2 lbs to be added. I didn't check the SG at that point, partly because I wondered if the denseness of the must might be affecting the hydrometer reading. Later on there will be clear must under the pulp.

This more or less seems to tie in with what you have advised. At the moment the must looks like Dr. Quatermass has been at it, but when it quietens a bit I will check the SG and add more sugar depending on the reading. I take it that by 'rocket fuel' you mean a much higher alcohol level than required, but wouldn't Gervin GP yeast stop working before that amount of alcohol had been reached.?

Alan, Your source on the SG is correct - I usually round up. Sounds like you got it covered. Didn't they have a tall skinny cylinder beaker-like thing you could buy to use to measure your SG? I just draw off about 1 cup of must, pour it in the cylinder, and put my hydrometer in; then I don't have to worry about the fruit mucking things up. Typically, those of us who make the fruit/veggie wines shoot for 11-12% alcohol by volume. Some yeasts can tolerate higher alcohol levels though, and I'm not familiar with the yeast you're using, so I'm unsure. I do know you can feed small amounts of sugar to a yeast to increase your alcohol level. If you go too high though, you can end up with a rocket-fuel taste which will take awhile to get rid of. What I mean by that is you'll have to let the wine age a bit to get rid of that taste. Hope this makes sense. Darlene

In article , Dar V writes

Yes, I have one of those. For testing mash, I put the hydrometer in first, then I put a small funnel in beside it. Then I put a tea strainer onto the funnel and pour liquid through it until the hydrometer rises.

Very helpful thanks. I'll get a drinkable wine from it somehow.

Hi guys,

strange things happened while trying to send this message the first time so my appologies if it came through twice. Anyway, just thought i'd pitch in here to clear up the pectolase issue. Yes you are right that pectin enzyme and pectolase are the same things, just two different names. You will find that enzymes tend to be given names ending in 'ase,' e.g. amylase for breaking down starches.

Regards, Michael

In article , MBaker writes

Thanks Michael. The pectolase seems to be doing its job very well.