In article >, Dar V
> writes
>Thanks Alan. Glad to hear somebody has made it before. Can you describe the
>taste? just a basic white wine...? I agree on the need to boost the flavor,
>and freezing the fruit/veggie before making the wine. I was leaning towards
>either bananas or raisons to add body, but I appreciate the other ideas.

It was a long time ago, but IIRC the cucumber flavour held up well. At
the time, I was trying to produce a 'gin' clear wine, so I used only
sugar with no grape juice or other boosters, but in the end it looked
more like a pale sherry than gin. Somehow, I can't quite equate banana
flavour with cucumber and I would use sultanas rather than raisins, but
there's not a lot to choose between those. Is candied peel an option?

I strained my 2 gallon batch of zucchini off the mash today, spreading
the liquid equally between 3 x 1 gallon secondary fermentation vessels,
because I know it has a lot of lees in it and because it is still
fermenting vigorously. Just at the moment, it would look more at home in
a soup kitchen than in our kitchen, but hope springs eternal.
--
Alan Gould. North Lincolnshire, UK.