How about adding the juice to the mash? I didn't search through all the pages here, it may have been talked about, but I used the watermelon juice as my water. Went to Aldi's and got some HUGE 25lb melons, juiced em up, collected almost 4 gallons of watermelon water. Left them in the fridge overnight to settle out, then ran it through a strainer before heating it up. All said its probably about 50/50 water/melon water. Could definitely smell and taste the melon before I pitched the yeast, but not overpowering at all. I just hope its not all lost in the fermentation.