Zucchini Mead
Transform your garden's zucchini bounty into a tantalizing honey-sweetened mead! This recipe blends the earthy depth of zucchini with vibrant citrus notes from oranges and lemons. Fermenting with honey adds a unique complexity, making this refreshing beverage perfect for warm gatherings or intimate evenings. Savor the captivating flavor profile as it develops over time!
ingredients
- 4 lbs zucchini, grated
- 3 Campden tablets, crushed
- 2 oranges, zested and juiced
- 2 lemons, zested and juiced
- 3 cups honey
- Yeast nutrients (as per package instructions)
- 1 packet mead yeast
steps
- 1.
Begin by thoroughly washing and grating the zucchini, then set it aside.
- 2.
In a large, sanitized fermentation bucket, combine the grated zucchini and 3 crushed Campden tablets.
- 3.
Pour in approximately 1 gallon of water, stirring to dissolve the tablets and create a zucchini base.
- 4.
Add the zest and juice of the oranges and lemons for vibrant citrus flavor.
- 5.
Stir in 3 cups of honey until fully dissolved, ensuring a balanced sweetness.
- 6.
Incorporate the recommended amount of yeast nutrients to promote healthy fermentation.
- 7.
Sprinkle the mead yeast over the mixture and cover, letting it rest for 12-24 hours to activate.
- 8.
After activation, cover the bucket with an airlock and let it ferment in a cool, dark place for about 5-7 days.
- 9.
Once fermentation slows, strain out the zucchini solids and transfer the liquid to a sanitized carboy.
- 10.
Allow the mead to mature for at least 4 weeks, checking on it occasionally and topping off with water if needed.
- 11.
Finally, bottle the mead and let it age for another 2-3 months before enjoying!
