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Old 08-22-2012, 11:49 PM   #11
tully72
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Captain Longneck. It helps a LOT. Nt sure of percentage though...

MzAnnie...did you use pure watermelon juice, or mix with water?

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Old 08-23-2012, 01:38 PM   #12
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Tully, I used pure watermelon juice. The only water I used was when I backsweened it with syrup after a couple weeks. Make sure you are using distilled or spring, I prefer distilled, when using any water. I even use it to clean out my strainer mesh, because I don't use camden tablets so everything has to be very clean. I, also, am very mindful about the wild yeasts, I keep EVERYTHING covered. Those critters are sneaky and fast...

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Old 08-23-2012, 02:57 PM   #13
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MzAnnie, I am very new to winemaking. I am 40 days into a 5 gallon batch of blueberry wine, and seven days into this batch of watermelon wine. I really appreciate the advice that this forum has brought me already…

Another question or two... the watermelon has been fermenting in the primary bucket for just six days now, and last night the gravity was 1.00. It took almost 30 days for my blueberry wine to reach the same gravity. Why do you think that the watermelon is down so fast?

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Old 08-24-2012, 06:19 AM   #14
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Quote:
Originally Posted by tully72 View Post
MzAnnie, I am very new to winemaking. I am 40 days into a 5 gallon batch of blueberry wine, and seven days into this batch of watermelon wine. I really appreciate the advice that this forum has brought me already…

Another question or two... the watermelon has been fermenting in the primary bucket for just six days now, and last night the gravity was 1.00. It took almost 30 days for my blueberry wine to reach the same gravity. Why do you think that the watermelon is down so fast?

hey tully. im still really new to wine making as well. and i also just started some watermelon wine, and when i put mine in its primary bucket its gravity went down right away because i left some chunks of watermelon in it, and the chunks gave up their water and lowered the gravity. idk hope that helps.

PS. im using yellow watermelon. wish me luck.
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Old 08-24-2012, 12:02 PM   #15
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Tully, I am new to winemaking also...that is why I have 10 gallons of watermelon wine that, frankly, I have to choke down. My uneducated guess would be, maybe the acidic differences between the two.(?) I have a hydrometer and I used it twice and lost interest, and go strictly by taste, the amount of lees, the clarity, AND the inflation and deflation of my balloons. I am so low-tech it would probably make the professionals gasp. But I do get a good product most of the time. The watermelon wine took about a month and a half, I still have five gallons sitting, but my pom/blueberry and pom/cranberry are still alive and making lees after about 3 weeks. This forum has helped me alot, and I am slowly learning, from reading about the specific gravity and the like, but I come from a long line of balloon wine makers. I keep detailed notes in a wine book and on my buckets so I know what works and what doesn't. Let me know how your wine turns out, I hope I will have a new recipe to try.

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Old 08-24-2012, 04:29 PM   #16
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Watermelon it self has a lot of sugar I let mine ferment down to 1.00 then I stabilize. Then in after stabilizing I top off with more watermelon juice. Next time I you make it make sure before you ferment get juice ready add a crushed camden tablet and still it in the fridge for 24 hours this will keep from the juice spoiling. It's hard to build a bold flavor in watermelon wine just to let you know. It's kinda hard to know how good the melon is until you cut it open lol.

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Old 08-24-2012, 04:32 PM   #17
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Forgot to add I only use a nylon bag in the primary. My wife bought me a 3 pad wine filter about 2 years ago so I've been spoiled using that by getting all the lees out.

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Old 03-02-2013, 05:21 PM   #18
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Its been a little over 6 months since I started this and I want to backsweeten a bit. What are your thoughts on racking it onto fresh strawberries for color, flavor and sweetness. It has turned the color of lemonade, as they do, and I dont want to use red food coloring.

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Old 03-02-2013, 09:18 PM   #19
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So how does it taste? I hope better than mine. If you are looking to color it, how about some hibiscus tea, in a simple syrup. It gives off the most beautiful magenta color, I have ever seen. I don't know about strawberries, I don't like them, but I made some strawberry wine for my husband, and I didn't use enough strawberries. I threw in some pure blueberry juice, hoping I could save the five gallon batch.

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