I've made two batches of watermelon ... one straight juice, the other 50/50 w/water as suggested by two different recipes.I had a 40th birthday party this past weekend and as a joke all my guest gave me several watermelons (40 do be exact ) so its watermelon wine time any one have a good recipe?
One more suggestion ... stay well away from the rind and do NOT ferment the seeds!I've made two batches of watermelon ... one straight juice, the other 50/50 w/water as suggested by two different recipes.
First, ask yourself if you really like watermelon flavor enough to invest the effort in making watermelon wine. Consider using the watermelon with another juice.
If you insist, here are my suggestions:
1. Use straight juice.
2. Work fast! (watermelon juice spoils fast)
3. Put the must in the frig during the k-meta wait time (watermelon juice spoils fast)
4. Expect a lengthy aging process. My straight juice batch is just beginning to smell like watermelon - it's been a year. I doubt I'll bottle it for another year.
5. Keep the SG -low-. Watermelon is NOT a strong flavor.
6. Use a yeast starter to get the ferment going as quickly as possible. (watermleon juice spoils fast)
If I had 40 free melons, I'd try several different variations.
Definitely make the watermelon wine. Chop up the watermelons, throw away the rinds, add to primary, add enough sugar to bring sg to around 1.070. Add about a tsp of peptic enzyme, sit in a cool area, around low forties or high thirties. Let sit for 12 hours, add k-meta or campden and yeast nutrient, wait 24 hours, take out of cool area a couple of hours before adding yeast, must should be at room temp. Make a yeast starter and have it rocking pretty good. Don't worry about the seeds, as long as you are not chopping them up, they will be find. When sg goes down to 1.010, rack to carboy. Rack every other month and don't even think about drinking it until one year. And if you have the ability to cold stablize, do that. Also, check the acid and adjust accordingly. I'm looking at my notes and I did not add any acid blend but my acid was at .67%.
I have also, blended a five gallon batch with a one gallon batch of strawberry wine which came out very good.