Watermelon wine ingredient list

Discussion in 'Beginners Wine Making Forum' started by Frosty452, Oct 10, 2018.

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  1. Oct 10, 2018 #1

    Frosty452

    Frosty452

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    So I'm working on a watermelon wine recipe and this is what I have so far looking for input as the recipe is slightly modified from 2 recipes

    Watermelon wine recipe


    6-10 large, ripe watermelon

    5 cups hibiscus

    3 lbs golden raisins
    ~18 lbs granulated white sugar (3lbs per gallon)
    6 tsp acid blend
    6 tsp yeast nutrient
    1 packet Red Star “Champagne” brewing/wine yeast

    Should I go slurry route with this or campden tabs in bucket for 12 hrs all help appreciated
     
  2. Oct 10, 2018 #2

    Frosty452

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    I've decided to just squeeze juice out and do the campden tabs. However is that look like a reasonable amount of hibiscus or is it too much. Recipie I am using came from a 1 gallon batch and I am taking it up to a 6 gallon batch and not adding water like the recipie these were in. Looking for imput planning on starting this on Saturday
     
  3. Oct 11, 2018 #3

    cmason1957

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    I can't comment on your recipe, having never made watermelon wine. I have heard many people ask questions about it, but nobody ever came back to say it was great and wonderful.

    I've only ever tasted one watermelon wine,very light in flavor and not something I would recommend making. I have heard the juice spills very easily, so ferment fast, but also ferment at low temps. I wouldn't add the acid blend without testing to try to determine how much is required for your juice.
     
  4. Oct 12, 2018 #4

    Frosty452

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    What PH should I aim for then? I ran a test batch of hibiscus tea to get a feel for the potency and I am going to cut the amount down a lot maybe 1 1/2 - 2 cups. Jucing will begin on Saturday if anyone has any additional imput it would be greatly appreciated
     
  5. Oct 12, 2018 #5

    Stressbaby

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    I think @cmason1957 meant that it spoils easily. In fact, it is notorious for spoiling even in the middle of the fermentation. Before you start, I would read Keller's advice about a good starter for watermelon wine. You should aim for a pH which will minimally stress the yeast.
     
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  6. Oct 12, 2018 #6

    Frosty452

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    I actually already read his article. He just says 2 tablespoon and 2 teaspoons not sure what the pH should be for the best yeast viability. Guess more reading for me
     
  7. Oct 12, 2018 #7

    cmason1957

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    Yes I did mean SPOILS easily, dang fingers sometimes don't type what I mean for them to type. and I don't think I can blame that one of autocorrect. I don't know the Ph you should shoot for either, but I know more often than not recipes have more or less acid than you need for your juice. and no way to tell which it is, unless you measure.
     
  8. Oct 12, 2018 #8

    Frosty452

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    So looking around I've found anywhere between 3.9-3.4 should be ideal. Would waiting til fermentation to take place then adding to secondary be a good route? Then I could maximize yeast potential or does it need some acidity to get going
     
  9. Oct 12, 2018 #9

    cmason1957

    cmason1957

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    Your acidity needs to be below 4.0 before you start. Particularly with something like a watermelon wine. I would try to get below 3.5 before fermentation, maybe even below 3.2.
     
  10. Oct 13, 2018 #10

    Frosty452

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    Thanks I couldn't find a definitive answer for that. I have all my melons lined up in the basement ready to get washed, sanitized and juiced all the ingredients rounded up and equipment ready process starts tomorrow. Call it optimism but I have a good feeling about this
     
  11. Oct 14, 2018 at 2:35 AM #11

    Frosty452

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    So upate for those who are following, juiced watermelons, added in the sugar to get a sg of 1.105, pH of3.3 sitting overnight on campden tabs will do yeast in the morning
    IMG_20181013_211557.jpg IMG_20181013_160449.jpg
     

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