Originally Posted by rowsdower44
You'll want to combine the watermelon with another flavor. Honey might be able to do it. I tried a watermelon wine last summer and I wasn't getting the intended flavor. It wasn't until I added some strawberries that the watermelon flavor came through.
What he said. I tried a watermelon Skeeter pee, cut the lemon juice by 66% to not overwhelm the delicate flavor, and backsweetened with mango passionfruit juice (because i couldnt find watermelon juice), and I found that the watermelon flavor did come through
One important thing to note, in looking around homebrew forums, ive heard that the watermelon rinds are where most of the flavor is (like orange zest), so thats what i used for my batch, might be good to try with your mead.
Freeze the rinds to sterilize, then thaw and throw into primary. Also having watermelon juice for primary/backsweeten would help, and if mine worked, this should be even better.
Another note: Mine smelled distinctly funky when fermenting (like vomit), so dont be alarmed if this happens to yours, mine mellowed out to dangerously smooth goodness once done.
The watermelon bits are very fine, so giving time to clarify, and filtering through cheesecloth was crucial in a clear finished product. I rushed this part of the process, and have good-tasting, but cloudy, wine
To do it with a mead sounds good, look forward to hearing how it turns out. Also choose your type of honey carefully, Im not an expert but some types have strong flavors that may overwhelm or not compliment the watermelon