Cucumber Citrus Wine
Transform your summer harvest into a refreshing Cucumber Citrus Wine, bursting with zesty flavors from ripe oranges and tangy lemons. This unique homemade beverage showcases the crispness of cucumbers paired with the citrus brightness, creating a smooth and invigorating drink perfect for warm days and gatherings. Enjoy the art of winemaking with this delightful and refreshing recipe.
ingredients
- 4 lbs cucumbers, peeled and chopped
- 3 Campden tablets, crushed
- 2 oranges, juiced
- 2 lemons, juiced
- 7 cups sugar
- Pectic enzyme (1 tsp)
- Yeast nutrients (1 tsp)
- 1 packet wine yeast
- Water (enough to fill)
steps
- 1.
In a large glass container, combine the chopped cucumbers, orange juice, and lemon juice.
- 2.
Crush the Campden tablets and add them to the mix. Stir thoroughly and let it sit for 24 hours.
- 3.
After 24 hours, sprinkle in the pectic enzyme and stir to combine.
- 4.
In a separate bowl, dissolve the sugar in warm water (about 1 quart) and mix until completely dissolved.
- 5.
Add the sugar solution to the cucumber mixture, and top it with additional water until you reach the desired volume (5 gallons).
- 6.
Stir in the yeast nutrients and then sprinkle the wine yeast over the surface.
- 7.
Cover the container with a clean cloth and secure it with a rubber band. Let it ferment for about 5-7 days, stirring daily.
- 8.
Once fermentation is complete (when bubbles stop), siphon the wine into a sanitized carboy, leaving sediment behind.
- 9.
Allow the wine to age for a minimum of 3-6 months before bottling.
- 10.
Enjoy your homemade Cucumber Citrus Wine chilled!
