I brewed a Watermelon Witbier, and it was pretty tart but had hints of melon in it, not much watermelon though. How does the watermelon shine through? I pureed the watermelon meat though and dumped it in, so maybe the juice adds more flavor? Also, how did you get the juice? Squeeze the watermelon in cheesecloth? Sounds like a winner recipe to me! Cheers!