Does anyone have any hints or tips or know anything about watermelon wine? A friend is juicing red and yellow watermelons. He says he is freezing the juice in gallon plastic jugs. His goal is to have 6 gallons of each color juice and for me to make 5 gallons each of wine and the extra juice is for suss reserve. I read somewhere that the juice oxidizes really quick, like apples. I am about to go look on Jack Keller's site and also search for other recipes and kind of do an average of them all. I would tend to think alot of nutrient is needed and also alot of acid blend. Maybe make it a lighter style and kinda on the sweet side.I might shoot for 11% abv. Right now I am thinking EC-1118 yeast for a fast start and ferment so as to lessen oxidation.
Anyone?
Anyone?