With summer just around the corner it’s always good to get your zucchini recipes ready for the inevitable zucchini overload.

So today I’m gonna do a quick try at a Zucchini Cider, just to see what kind of flavor profile we would be looking at. I grabbed 4lbs of zucchini for a 5 gallon batch, using the popular “Great Value” cider.

To use the zucchini I will do an overnight maceration. Thats easy as a quick peel and chop then covered with a cup or so of sugar to draw out the flavors. Also used 4 tsp of pectic enzyme mixed in with it to break up the meat of the fruit.

After letting the mix sit over night, the zucchini has juiced out it’s flavor. We just need to strain it off and press out what’s left. Easy way is to put a mesh bag in your funnel and smash it all up.

If this goes well this time, I will definitely need more zucchini.. but there should be enough here get an idea what the taste will be.

Now just going to mix in the rest of the apple juice and pitch thy Nottingham yeast. Of course we will be doing step type nutrient additions. Going to put in 3 tsp now at pitch and then 3 more tsp in two days.

There we go. Hopefully this turns out good so we can get a couple more kegs made. Stocks of everything are dangerously low and we need to get them filled.