Making WINE from COURGETTES?
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- Опубликовано: 2 дек 2022
- We love a good experiment and this one is certainly going to be interesting! We've made country wines out of all sorts of fruit but can you make vegetable wine out of courgettes?
We had a HUGE glut of courgettes this year and ran out of ideas for what to do with them - and ran out of space in the freezer! I turned to the Internet and found a recipe for courgette wine which seemed like it was worth a try. After a couple of minor tweaks to the recipe because we didn't have enough of the ingredients, we set out to brew up a batch.
Will it be delicious or disgusting? Let's see!
Original recipe: misfitgardening.com/how-to-ma...
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I've watched people siphon worst tasting stuff, I was expecting Kylie to spit out the initial mouthful, so the fact she didn't made me recognize it must be much better than you expected!
Hugs from 🇨🇦
I absolutely love the diversity of your videos, and as a newby wine maker, I find the boozy ones fascinating. Keep it up guys, I’ll see you when some more time has passed.
You’ll be interested to hear them that the persimmon wine didn’t make it, ended up just being a sweet water with no flavour or fermentation. Might be too cold …. but we’ll try again another day 😀
Some of the unlikeliest, seemingly least promising things make good wine.
I was pondering this today and I think the most unusual thing I've heard of wine being made from is pea pods.
I love how you two work together. Descriptions of wines are so complicated…my wine vocabulary runs along the lines of “wow, that’s good!” To “yuk, that tastes like vinegar!”
Hi, we moved to a small holding in 1980, And one of my favourite books is "making wines like those you buy".It contains lots of recipes for using up excess crops and hedgerow fruits for making similar. wines to a huge list of commercial types.
What a great title for a book about wine making! I've not heard of it but it is always good to get a recommendation
This is very fascinating 👏
This is a great example of why people loved this process of life.
Oooh, you've inspired me to make wine or beer again! I made parsnip wine a couple of years ago. I was expecting it to be pretty poor but the recipe (River Cottage, I think) said it was one of the best country wines you could make. Fat chance, I thought, how could that possibly be true! But I had several kilos of parsnips ... Wow! Double wow with brass knobs on - it was A-MAZE-ING! Your courgette wine sounds very similar in some ways
We’ve heard great things about parsnip wine, and we have growing some on our long list, then trying the wine for ourselves. So many experiments, so little time 😂
Your willingness to experiment is great. Love to see them!
I’m admiring your food experiments! Wondering if you keep a journal of your experiments including suggestions for future recipes?
We do keep notes, and to some degree the videos are also a type of record keeping.
We also have a growing list of things we want to try or re-test 😀
I love your wine making videos. Perhaps there is a from vine to glass series in your future. Would love to see more details about the wine grapes you have on your property, how you care for them, and your process to turn them into wine.
If you ever run out of money, you can always sell tiny bottles of your garden drinks to your viewers🤣
Your wine-making adventures take me back many a year! Back in my wine-making days, some 40+ years or so ago, I would take a 5 gallon carbuoy to the local cider mill, got it filled at the press and then made apple wine with it. Occasionally it would not clear completely. I seem to remember that during the secondary fermentation, if it was not clearing well, I added some egg white and that would cause the suspended solids to flocculate, settling out on the bottom of the carbuoy in a day or two, leaving a crystal clear wine that was also fermented totally dry. It could surely pucker your cheeks it was so dry, but the flavor was wonderful.
During the final bottling process, we just had to do a taste test while adding back a small amount of conveted sugar syrup to a portion, to get those bottles to the perfect point. Of course, when ski season came along, the bottles that we kept totally dry, with no syrup of any kind added, were used to make a hot mulled wine for apres-ski consumption back at the lodge. We made it from the totally dry wine, stirred in a good portion of apricot brandy and some cinnamon sticks, all heated up in a pot on the stove. After getting it quite warm, it was allowed to cool and then taken with us in vaccuum flasks. The mulled wine was perfect sitting round the massive fireplace back in the lodge as we warmed up round the big log fire at the end of the day. While each of those days was memorable, it's the taste of that hot mulled wine from the apple cider that lives with me longest. Your courgette wine sounds like it has the same potential, so don't hold back on the experimentation! Keep up the good work!
When I used to make country wines I always filtered it before bottling. Peapod was one of my favourites.
Well I can just see the end of the evening on all your concoctions, friends might be crawling home…😃🤪
You might need Pectic Enzyme (also known as pectolase), because you will get hazey wine pectic help's to clear it
We were thinking that might help
Parsnips are popular in winemaking 🇦🇺🎸⚡️🤘🏿🤘🏼💋❤️
Parsnips aren’t really a thing here (not sold in any supermarkets we know of) but we’ve been thinking to plant some. Guess we’ll add parsnip wine to our ‘experiments’ list 😂
*Well that was interesting...Courgette wine!!!*
Kylie and Guy, you are amazing🎄 Thanks for sharing your wine-making process with courgettes… of all things🎄
You did so well with all of your descriptive words.
I’ve got to say you both put a smile on my face, and I don’t drink any more, enjoy
Please don't ever stop making youtube vids. I would be soooooo sad. Just love your banter and Kylie's "noises"/comments. You guys make me soo happy. Thank you!
Don’t worry, we have years of videos left in us (as long as our energy levels continue) 😀
@@MAKEDOGROW oh yes please. Loving the flashbacks too. I didn't get to see those the 1st time around. 😊
Get some honey and elderberry and make some elderberry mead. I’m sure you will love it! ❤
Fantastic experiments! Such fun to watch. By the way, in my opinion there's nothing wrong with cloudy wine. I actively seek out cloudy wines such as unfiltered prosecco and natural wines from Greece. If you don't already follow Stephanie Hafferty (no-dig gardener in Wales), do have a look at her site and channel. She grows mangelwurzel specifically to make wine, and that's the most unpromising-looking vegetable as wine material.
Ohh, we didn’t know she made wine too … we’ve seen many of her recipes. Will check it out, thanks!!
Courgette wine, who would’ve thought? I love watching how you to experiment. Thank you for another great video.
I absolutely love that you too are so boozey. I can’t think of. Better way to use your fresh produce. Loving watching you guys. I found you late but have watched everything now & can’t wait to keep watching. Cheers from Oz
You're going to need a label soon. Something like "Make, drink, repeat.". That wine sounds amazing!
Love that you always acknowledge the ups/ downs of your experiments.
Considering thar all grapes and apples come from the area between the two lakes in Georgia (Europe) where folks placed the masticated fruit juice in an amphora and buried it up to the neck it probably shouldn't be a surprise that they experimented , like you guys, and, occasionally hit on a flavorful concoction. Sounds yummy.
This is fantastic, inspiring and wonderfully crazy! You are sooo good and congratulations with your wine and all the other stuff, you make😄
Awesome just awesome
I am very curious about the experiments.
But I am convinced in the end we will agree that grape wine is the best wine.
Love this wine videos, currently I'm waiting on a jabuticaba one, when I see these videos I get super excited to try making new boose
I call that a success!! Always good to see you guys❤️
As usual a very nice video to watch. I have to admit if i was in your shoes i would not have bothered to do what you did with the cougettes. But then again i am not you and you are not me. And this type of difference is what makes the world move and in your case a more interesting world. As for success or fail i would not worry. You are in a country with very good and non expensive wines. Apart from the wines from the DOC regions i always enjoyed drinking the wines the farmers make for themselves. I never came across a bad one. In some cases and in my humble opinion better than the local DOC ones produced by them. The local farmers always have a parallel production for their use amd rheir friends outside the parameters of their DOC. Most of them resulted in interesting blends that the market will never know. Your videos mever fail to give me a feel good impression while i watch them. Good luck guys.PS- what variety of white grapes did you use? They may be the key to the impressions u mentioned. PPS- you guys cracked me up with your backup plan. Man! Aguardente? Ouf! But pleasant in cold days.
If this doesn't work out well, you can also try dehydrating some of the zucchini for cooking in soups and such through the winter.
I would recommend investing in a filter to get the wine clear in the bottles
Love it.
That was very enjoyable! Labels for the wine would be nice. You could put the name of your estate plus the type. My son & his wife made beer and gave them different names after their pets and funny things that they did. These made great gifts at the holidays and were a big hit.
You two have a wonderful hobby!
Love how you plan ahead so we can see concept to results!
We hope to do more of these elapsed experiments in the future. We don’t really have enough time/planning to do too many right now
You guys are crazy 🤣🤣🤣love it! Love from Sweden
In about 10 years you will probably be famous for your unusual wines! I love you guys 🥰
Looks very similar to an amber wine which is a skin contact white with the red skins left for some tome before separating
You two are a hoot!😂😊 cheers from Florida USA
I once made gnger wine. It wasn't terrible, and was nice in small amounts at a time.
Just hurry up and taste it 😂😂😂
suggestion. try bentonite to weigh down the floating bits. its just clay. you will get a much more clear product. use after primary fermentation before you siphon into secondary jugs. just let it settle out into the must. may take a few days.
Thanks for the tip! We’ve been trying to find a natural solution as all the typical ones have who knows what in them 😀
I’m shocked the must and finished wine tasted so good. One process improvement is to use an auto siphon vs sucking the plastic tubing. Bacteria from human saliva produces bad flavors during fermentation. Keep up the great content! Cheers! 🍺 🍷
Mmmm. Mmmmm sounds delicious.🥸
Just love that you just do it. And have fun doing it. And have booze in the end!😂
Looks great! I might recommend investing in a bottling wand and an autosiphon. They're inexpensive, they reduce the chance of infection and oxidation and make processing much easier!
Years ago one of my close friends made dandelion wine. Excellent, but a bit too easy to drink too much of.
She remarked the flavour might be better if she roasted the roots first (wine ingredient).
Then she put together fruits plus vodka plus sugar, let it sit. We put it over ice cream, delicious, but we repeated the taste test one more time, definitely weren't sober then. 😂
You should use muslin bags and put your veg and fruit in there then seal. That way you won't have to sieve off the clear wine as often and probably save you at least a bottle!. Lol Keep up the great videos all the same.
I was quite dubious about all the ingredients you were using to make the wine but a success judging by your taste tests. Well done xx
I have nothing to say really, but I appreciate your content, and wish to help with the yt-algorithms.
How essential do you think all that added sugar is? We have only made wine from grapes, but with nothing else added: no sugar, no yeast - and it works well. I would think that the grapes, bananas, sultanas, etc. would add enough sugars by themselves. But as I said, I have had no experience with non-grape wines.
I found country wines really need the extra sugar to get a good fermentation.
I think grapes have a lot of naturally occurring yeasts on the skins, whereas other fruits and vegetables have a *lot* less. I'm not sure about sugar content, though. Grapes have a very high natural sugar content, so that probably makes a huge difference, but other fruits can also be very sweet and still not ferment as well as grapes. Maybe it's a combination of fruit sugars and acids that makes grapes yield a good wine without any additional ingredients. If you look at other common fruit fermentations, like plums, berries, and apples, it seems the more acidic the fruit, the lower the alcohol content in the end product, which probably means the acidity inhibits some of the process where sugars get turned into alcohol. Which is why you would either need additional yeast and/or additional sugar to get a decent drink.
Fun! ❤
I always wanted to like wine but never got the hang of it but I like how you do it. Cheers
The great thing with these fruit wines … if you don’t like it you can just add tonic or lemonade and it’ll make something half decent
Cheers!!!! Happy boozing
Well done. Join James Bond's taste club. Are you going to export?
Will you be trying to make vodka? Or gin?
One day, yes. One of our favourite guns from the UK was made from spent grape skins … we’d love to be able to do that ourselves, and vodka from potatoes 😃
Should you be looking into AA??? 🤣🤣🤣 The courgettes look gorgeous!!! 🤗❤️🎶🇨🇦
I guess you can make wine out of anything. I am in Illinois and one year I had a million of what we call zucchini so I tried something different. I dehydrated small pieces and ground them up into a flour and it came out pretty good. Low carb. I mixed it with regular flour to bake bread and muffins. My kids live in Northern Wisconsin and tap trees for maple syrup. They made some maple wine and it was delicious.
We’ll definitely be doing more dehydrating and making flour in the future. We have a massive chestnut tree and I can’t wait until we can bake with chestnut flour (probably a year or two before we have an oven)
If you have a good relish recipe I would love to try making some. We haven’t found relish in the shops here, it must not be a Portuguese thing.
I had a colleague who made wine with tomatoes. No idea if it's good, but he made some every year.
Haha this is so funny. Courgette wine? Are you serious? Wow
I love what you guys are doing. I actually got inspired by you and made Limoncelo a couple of weeks ago, also some liquor out of oranges. I must say the Limoncelo tasts better. So now I would probably try Courgette wine too 😁
Do you mark the year and the ingredients in each bottle? Anyhow, you are doing an excellent job.
Zucchini 🥒 Exactly!
I love your experiments turning fruits and vegetables into booze 😍
So impressive, just need some cheese sit down in cozy place and enjoy.
I wonder about the fact the squash was already fermenting before you added your named yeast. Would that wild yeast have changed your ferment much? Do you think you can duplicated the wine you made?
wearing a tea cosy is Portugal so cold?
Feel like you accidentally made courgette scrumpy 😅
Have you shared any of your wine with your Portuguese neighbor's? If so, did they like it? It is interesting to watch you try crazy things and not be bothered if it doesn't work. Mad scientist's you are
FYI zucchini is a fruit so not surprising
What cost per bottle to make?
How much of the courgette actually ends up in the finished product? It is not pulped, so I find it hard to imagine that it adds much more than the taste.
As someone who drinks and loves wine, I started this video with some amount of disgust (COURGETTE WINE??). I strangely enjoyed it and am temped to replicate the recipe... My portuguese citizenship is probably at risk.
The recipe Guy used and the one from Misfit Gardening has differing quantities of water. I see Guy did a double recipe but he didn't double the water. Misfit Gardening lists 4 liters in the ingredients then 500 ml in the narrative. Yikes which one is right? I tried reaching out to Misfit Gardening but the comments are not available. Thank you!!
Cool. Sounded awful when you said about it but what a nice surprise 👌
Love the boozy experiments!🍷 Another fun video 😊
Isso é capaz de dar alguma bebida alcóolica, mas vinho...
How many glasses/bottles of ‘wine’ do you two consume daily?
With what kind of food would you serve it ?
Guy says grilled fish. I think a fresh summer salad would go well 😀
That is so wrong it’s right!
Astringency, like unripe persimmon.
You would be able to make wine from my smelly socks. It seems that you have tried everything else anyhow.
Interesting. Have you ever tried fortifying a wine by freeze distilling it??
😉
what are the laws on distillation where you are ?
Is it possible to give the plant name?
I generally use Tamar Organics for seeds. A quick check showed one yellow globe courgette.
But you sold me on the one you used, variety name please.
It’s called ‘One Ball’, widely available in the UK and if you’re in Portugal: growit.pt/produto/courgette-redonda-amarela-one-ball-f1/
I’m sure someone somewhere also has an organic version
I love the boozy experiments. Squash wine…who would have thought. The banana is a twist as well.
🌟👏👍🍀💐
IT CAN BE CALLED ANYTHING BUT WINE IS ONLY MADE FROM GRAPES. END OF STORY.
If you get a tingly feeling in your mouth after eating banana are you maybe a little allergic to bananas? I don't think most people find them "Tingly".
Yes! I was going to comment as well, it could be a latex allergy, there is a compound in bananas, kiwi, passionfruit, pineapple, and other fruits that is the same as in latex. I don't get it with bananas but I certainly do with kiwis and pineapple. Tingly is right.
Your booze experiments are so fun to watch. You two are getting better and better at making booze. Next thing you know you will be selling your booze.
If we could perfect our orange/mandarin wine then we might just do that 😀
Good job. You're quite daring in trying weird ingredients. You might discover a new booze product.
Make. Do. Booze.