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