Here is my recipe. Keep in mind yours may vary due to sweetness and acidity of your fruit. I used fresh seeded melons. 6 gallon final.
I cut up, removed the rind and several seeds but not all. Immediately froze the large chunks in gallon freezer bags with as much air removed as possible.
Into 2 6 gallon primary buckets I filled up as far as possible the frozen melon. Snapped on a lid. 8 hours later I added more to keep the bucket full and cold. Repeated until I had added a total of 48 pounds of watermelon. I also added a total of 8 pounds of frozen strawberries. It took 3 full days to thaw far enough to add my pectic enzyme. The entire time with a lid snapped on and kept chilled.
21 drops of enzyme. Wait 12 hours.
Added 1 cup of raisins, not chopped up but rinsed well.
80 ounces of inverted sugar from watermelon juice. Use as little as possible and barely heat.
5 teaspoons nutrient.
9 teaspoons of acid blend to raise acid from .3 to .5
Gravity 1.070 ph 4.5
Once fully thawed I transferred to one 6 gal. primary.
Used Lalvin EC-1118 and made a good starter, not rehydrated. Added 12 hours after addition of pectic enzyme. Juice was very cool.
Fully fermented and stirred often. Fermented in cool cellar.
Racked off of sediment, added 1/4 teaspoon pot. sulfite and used sparkolloid to clear.
Cleared for 6 weeks.
Racked and added a pinch of sulfite. Aged nearly 1 year.
Racked and added 2 1/2 teaspoons of pot. sorbate and 42 ounces of inverted sugar and pinch sulfite. New gravity 1.010
ph 3.61 acid .825%