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Watermelon Wine Recipe

Tuesday, May 30, 2006

Its been extemely warm the past few days here with temperatures hovering around 90 degrees.  Feels more like the middle of summer than the middle month of spring.  The best thing about summer is being able to get local and ripe watermelons.  Something about those big green things that just "ooze" summer. 
I have made watermelon wine in the past, but it was pretty lackluster and thin.  I ended up mixing it with some concord wine just to use it up.  This recipe is untested and is something I will be trying later on.  It is a simple recipe but does require knowledge of how to use a hydrometer.
  • 8 cups watermelon juice
  • 1/8 teaspoon tannin
  • 2 eleven ounce White Welch's Frozen Grape Juice 
  • 2 campden tablets
  • 1 teaspoon nutrients
  • 2 1/2 teaspoons acid blend
  • 1 package wine yeast
  • enough sugar to bring your hydrometer reading to 1.090
  • enough water to bring the must to a total of 1 gallon 
  • 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.

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