Homemade dry white wine from zucchini

Type of drinks Ingredients

Zucchini, per 1 kg:

boiling water - 1.5 l,

ginger (root) - 10-20 g

For every 2 liters of squash juice:

sugar - 2 cups,

yeast - 1 teaspoon

lemon (juice) - 1 pc.

Cooking method

Cut the zucchini into slices, add fresh ginger and pour boiling water over. Put under the press to infuse for 6 days. Increase abdominal pressure every day.

After 6 days, strain the resulting juice. After determining its volume, add the required amount of sugar, lemon juice and yeast. Leave in a warm place (optimum temperature + 20-25 ° C) for fermentation.

When bubbling stops, stir. Let it stand for another 3 days so that the sediment settles to the bottom.

Then strain and pour into a barrel. Cork and leave for six months, then bottle.