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Makes one gallon.

Ingredients:

2 qts. Watermelon Juice 2 qts. Water
1-1/2 lbs. Sugar 2-1/2 tsp. Acid Blend
1/8 tsp. Tannin 1 tsp. Yeast Nutrient
1 pkg. Yeast  

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.

Starting S.G. 1.085

Note: Watermelon juice spoils very rapidly. As a result, do not add any campden tablets or sulfites and add the yeast immediately after adding all of the other ingredients.

Directions:

  1. Cut melons into quarters, removing all rind parts entirely and discarding all seeds. Cut the remaining "meat" of the melons into cubes.
  2. Mash and strain out juice in primary fermenter. Keep all pulp in nylon straining bag, tie top and place in primary.
  3. Stir in all other ingredients except yeast.
  4. Add yeast to 2 ounces of warm water.
  5. After 15 minutes, the yeast should be bubbling. Add the yeast mixture the the must and place cover on primary fermenter.
  6. Stir daily , check S.G. and press pulp in bag lightly to help extract juice.
  7. When ferment reaches S.G. 1.040 (usually 3-5 days), strain juice lightly from bag. Then syphon wine off into glass jug secondary.
  8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
  9. Syphon again in two months and again, if necessary, before bottling.
  10. Allow the wine to age.

 

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