Cucumber wine
Although cucumber is usually associated with salads rather than winemaking, it produces a remarkably refreshing country wine. The vegetable contributes very little sweetness but imparts delicate fresh aromas that, when balanced with citrus and careful fermentation create a wine with surprising elegance. The finished wine develops subtle notes of melon herbs and fresh cucumber, making it particularly enjoyable on warm summer evenings. It is an excellent example of how everyday garden vegetables can produce refined country wines when treated with care.
At a glance
About this wine
Although cucumber is usually associated with salads rather than winemaking, it produces a remarkably refreshing country wine. The vegetable contributes very little sweetness but imparts delicate fresh aromas that, when balanced with citrus and careful fermentation create a wine with surprising elegance.
The finished wine develops subtle notes of melon herbs and fresh cucumber, making it particularly enjoyable on warm summer evenings. It is an excellent example of how everyday garden vegetables can produce refined country wines when treated with care.
Ingredients
- 2 kg fresh cucumbers
- 2.0–2.25 lb (900 g–1.0 kg) white sugar
- Water (to make up to 1 UK gallon (4.5 litres)
- Juice of 2 lemons
- Juice of 1 orange
- 100 g raisins
- 1 tsp yeast nutrient
- 1 tsp pectic enzyme
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin QA23 ★ Highly recommended
- Lalvin 71B
- EC-1118
Optional Ingredients
- ¼ tsp wine tannin
- 1 tsp glycerine after fermentation
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Wash the cucumbers thoroughly.
- Peel if desired.
- Slice into thin pieces.
- Place into a sanitised fermentation bucket.
- Pour over approximately 2 litres of boiling water.
- Allow to steep for 24 hours.
- Strain through muslin gently pressing the cucumber to extract the liquid without forcing through pulp.
Method
- Dissolve the sugar into the warm cucumber infusion.
Add
- Lemon juice, Orange juice, Raisins
- Top up with cool water to reach 1 UK gallon (4.5 litres).
- Allow to cool below 25°C (77°F).
Add
- Yeast nutrient, Pectic enzyme. Crushed Campden tablet (if using)
- Leave for 24 hours if using Campden.
- Add the yeast and stir thoroughly.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain 18–22°C.
The fresh cucumber aroma softens considerably during fermentation.
Secondary Fermentation
Continue fermentation for approximately 3–5 weeks.
Rack whenever sediment reaches around 1–2 cm.
Siphon carefully into a sterilised demijohn.
Fit an airlock.
Top up if required.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2 months
Rack again if necessary.
Bottle when brilliantly clear.
Cucumber wine is best enjoyed relatively young.
Minimum aging
8 months
Ideal aging
12 months
Peak drinking
1–2 years
Storage & Aging
Best consumed within 2 years
Store in a cool, dark place
Best drinking window: 8 months–2 years
Designed to be enjoyed while fresh and lively.
Tips & notes
Common Mistakes to Avoid
- Using bitter cucumbers.
- Including rotten or overripe fruit.
- Over-extracting the pulp.
- Drinking before sufficient maturation.
Tips for Better Cucumber Wine
- Use only fresh, firm cucumbers.
- Remove the peel if a softer flavour is preferred.
- QA23 yeast preserves the fresh, delicate aromas exceptionally well.
- Raisins improve body without masking the cucumber character.
- Chill thoroughly before serving.
Serving suggestions
- Serve well chilled (6–8°C)
- Excellent as an aperitif
- Pairs beautifully with seafood and smoked salmon
- Complements salads, grilled chicken and soft cheeses
- Ideal for summer picnics and garden parties
Storage & ageing
- Best consumed within 2 years
- Store in a cool, dark place
- Best drinking window: 8 months–2 years
- Designed to be enjoyed while fresh and lively.
FAQs
Should I peel the cucumbers? This is optional. Leaving the peel on gives a slightly fresher, greener character, while peeling produces a softer, smoother wine.
Can I use greenhouse cucumbers? Yes, Greenhouse Cucumbers are excellent for winemaking, provided they are fresh and free from bitterness
Do I need pectic enzyme? It is recommended, as cucumbers contain enough pectin to cause slight haziness in some batches.
Can I freeze the cucumbers? Yes. Freezing softens the flesh and can improve juice extraction after thawing.
How long should I age cucumber wine? It is usually at its best after 8–12 months and is intended to be enjoyed relatively young while its fresh character is still prominent.