Im having problems getting my watermelon wine fermenting. I started my first batch ever last night. Juiced and strained 8 or 9 watermelons and got almost 6 gallons of juice. I added 9 lbs of sugar to get my SG to 1.085. I currently only have the ph strips. I want to get a nice ph kit which i am saving for. The first reading was off the charts (4.4 ph +) i added a teaspoon of acid blend at a time to get to 3.6ph. I ended up adding i believe 15 teaspoon. I put ice bombs in the must over night and this morning i put my Montrachet Red Star in some warm water and pitched about 30 minutes later. I added half my dosage of nutrient at this time. I babysat the must all day adding ice bombs periodically to keep it cool. So far the smell is wonderful with no signs of spoilage. At lunch the red pulp has sunk to the bottom and the must was a clear yellowish color. By 5 oclock there was a bright red color to the must which is what the color was originally before everything settled. I was hoping this meant the fermentation had started but after checking SG it had not. What do i do??? From the time i checked SG until when i pitched yeast was 10 hrs
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