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Old 08-17-2012, 05:27 PM   #1
tully72
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Aug 2012
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Just started my first batch of watermelon wine two nights ago.

We squeezed 6 gallons of pure watermelon juice out of 11 watermelons. OG on that was 1.030. Added sugar to bring the gravity up to 1.105. Added yeast last night and it's bubbling away beautifully…

Has anyone out here ever tried watermelon wine? Any tips or opinions?

 
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Old 08-19-2012, 04:34 AM   #2
Jeremy_84
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Sep 2011
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I make it it's great if you know how to do it. Make sure on your top offs you add more watermelon juice if you add any water you will loose the body. Then it will just taste like watery alcohol.

 
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Old 08-21-2012, 12:53 AM   #3
tully72
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Aug 2012
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So Jeremy, it has been fermenting for 4 days. I have been stirring daily. Today it is at 1.010. Is that about right for 4 days? It started out at 1.105. Seems quick....bubbled like crazy the first 2 days.

 
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Old 08-21-2012, 01:38 AM   #4
MarkKF
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Dec 2011
Meriden, CT
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Pics!!!
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Old 08-21-2012, 02:38 AM   #5
tully72
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Click image for larger version

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6.25 gallons of pure watermelon juice.

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Old 08-21-2012, 02:50 AM   #6
MarkKF
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Dec 2011
Meriden, CT
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Is there a liner in that bucket? How does that work?
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Old 08-21-2012, 09:41 AM   #7
tully72
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Aug 2012
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That is a nylon mesh bag.

 
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Old 08-22-2012, 04:58 AM   #8
Honda88
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Jan 2012
Pella, IA
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i think i would have started it at 1.090, at 1.105 it might be a bit jet fuel like...

 
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Old 08-22-2012, 12:39 PM   #9
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
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What percentage of your smallest fruit particles do you think having the liner in like that captures? I have a mountain of trouble with super small pulp, and may have to give this a try.

 
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Old 08-22-2012, 05:48 PM   #10
MzAnnie
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Aug 2012
Columbia, Mississippi
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That juice looks so phenomenal. I made about 10 gallons of watermelon wine in July. One was just watermelon, one was watermelon and elderberry, watermelon and pear (which incidentally, the pear juice washed out the watermelon color???)and watermelon black cherry. They all have come out reasonably well, and I racked them every week until they cleared, with the exception of the one with elderberries. That one is still generating lees????They do have a funky aftertaste right now, but I am hoping with age, that will go away. Any thoughts? I use those bucket strainers (mine are made for paint), also for straining off the first couple of times. They are cool. After that I strain with four to six layers of muslin or flour sack towels. They really do a good job. Being low-tech, the last racking, I use unbleached coffee filters that I keep covered while straining. Someone did tell me that watermelon wine has a tendency to spoil in the first stages. Either I got terribly lucky, or that would explain the aftertaste. I was dissappointed that it didn't taste, for lack of a better word, as watermelony as I wanted. Unless it gets better in the next 6-8 months, I probably won't make any more.

 
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