Tuesday, May 30, 2006
Remove rind and cube the watermelon flesh. Use an electric juicer or place cubes in a nylon straining bag and crush, squeezing out the juice. Pour into the primary fermentor. Add all other ingredients except the yeast. Stir well to dissolve sugar. Let sit over night.
The next day, check the specific gravity. It should be between 1.090 and 1.095. Add yeast and mix in well. Cover primary fermentor. Stir daily for five days or until frothing stops. Put into secondary fermentor and place airlock on the bottle.
Rack in about a month and check the gravity. Rack again in 3 months or bottle. Of course, taste it and see if it is good enough to be consumed after 3 months. Most wines will take 9 to 12 months to reach their peak.