"I've been wondering what kind of results I'd obtain if I used
Butternut or Pepper Squash to make a wine. Any advise or suggestion
would be welcome." Sylvie Doucet, North Tetagouche, New Brunswick
I only have two recipes that I can locate that pertain to squash, and neither of them specifies Butternut or Pepper Squash. Still, it might be worthwhile to make a few gallons of each and evaluate the results later for future reference. Please note beforehand that the wine will take 5-6 months to make and must age two years before it is drinkable.
Further, my research revealed the following observations which may be of some use to you: Marrow Squash makes an insipid wine that is improved considerably by adding an ounce of grated ginger root; Zucchini Squash makes a very poor wine; Hubbard Squash makes a wine very similar to Pumpkin.
Put water on to boil. Meanwhile, peel squash, remove seeds and chop into 1/2 inch cubes. Put squash and sugar in primary and pour water over both. Stir until sugar is dissolved. Cover primary, allow to cool to room temperature and add all ingredients except yeast. Stir to dissolve, recover primary and set aside 12 hours. Add activated yeast. When fermentation is vigorous, ferment three days, stirring daily. Strain into secondary, fit airlock and ferment 30 days. Rack, top up and refit airlock. After 60 days, stabilize, rack again, top up, and refit airlock. After additional 60 days, rack into bottles. Allow to age two years. [Adapted from Leo Zanelli's Home Winemaking from A to Z]
Put water on stove to heat. Peel squash, remove seeds and chop into coarse pieces. Add squash to water and simmer 35-40 minutes. Meanwhile, remove the zest from the citrus fruit (no pith) and juice the fruit. Place zest in jelly bag with cinnamon sticks and tie bag closed. Put sugar in primary and strain the water off the squash (eat the squash later) onto the sugar. Stir well to dissolve sugar, add jelly bag, and cover primary. When cooled to room temperature, add all remaining ingredients except yeast. Stir, recover, and set aside 12 hours. Add activated yeast and recover the primary. Stir daily for 14 days. Drip drain jelly bag (do not squeeze) and discard contents. Rack into secondary and fit airlock. Rack every two months for six months. Stabilize and let sit 10 days, then rack into bottles. Cellar two years at least before drinking. [Adapted from Terry Garey's The Joy of Home Winemaking]
My thanks to Sylvie Doucet of North Tetagouche, New Brunswick for this request.