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Sounds great! Keep us updated on how it goes.

Well I decided to uncork a bottle of my watermelon wine just to see how it’s doing.... It’s definitely wine. A little more tart than I expected but palatable just the same.

When making fruit wine, most of mine are drinkable right away but I like to wait a month or more before sampling. All wines get better over time as long as they’re cool and dark.

Just started a kit from Wine Expert. Have no experience with this soooo, wish me luck!!!!!

As far as my batch is concerned, it totally depends on how the ferment goes. Sometimes, the action in the airlock will slow to very little action in a couple of weeks. You’ll know when to rack it by watching the gas bubbles escaping. I said two months then rack, but it could be much sooner...

Blacksmith1 - Any new developments?

I hope so too. It would be a shame to go through all the trouble you did only to have a bad batch. Especially 6 gallons of it. I only ever make one or two at a time.

Yes, I removed all the pulp through a fine strainer then added the nutrient etc after it was cool. Didn’t have a problem at all. ‍♂️

I haven’t had that experience but maybe your turbocharged nutrient is too vigorous? I don’t know for sure. I brew in my basement which stays cooler than the rest of the house. Oops; just read the rest of the responses here. What Vinman said....

Big smile here!!! Sooo this new nutrient is called what and you get it where???

Me too Blacksmith. It will be a well earned victory so let’s pray for the best!! You had me going for a minute there and I was thinking uh-oh, screwed up this batch of 2 gallons!

This is a quote from Northern Brewer's Website. This is where I got my information on how much to use in my wine. Pectic Enzyme: Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroys pectins, which...

I don’t have my notes here but I thought it was 1 tsp. In 2 gal. I’m probably wrong on the amount

Yikes! I forgot to include the pectic enzyme in my recipe! So guys and gals, don’t forget this ingredient. I think I used 1 tsp.

It IS a lot of work but the rewards are sweeter when you do it from scratch. There are also concentrates available you can purchase if this is the course you want to take to just try making your own that way.

I find that the “seedless” melons have very little actual flavor that carries over into the final product. That’s why I said use the ones with seeds. Just my opinion but your mileage may vary.

Watermelon Wine Recipe use watermelon with seeds (I used 2) cut up into 1" pcs and discard the rind 1 1/2 to 2 lbs granulated white sugar/gal 1 tsp acid blend/gal 1 tsp/gal yeast nutrient or handful of raisins (chopped) 1/2 tsp/gal pectic enzyme 1 sachet of Lalvin EC1118 yeast SANITIZE...

I’ll have to get my notebook out to respond with a recipe. I’m not where I can get to it right now.

My latest batch of watermelon wine and my wine cellar is beginning to fill up. It includes; Liebfraumilch, blackberry, strawberry, peach, pineapple, watermelon, and chocolate-orange wines.

my other half has a penchant for sweet wines but she doesn’t care much for varietals. She isn’t real fond of fruits either, so I’m kinda stuck when it comes to fermenting much of a variety of flavors. She does like my strawberry wine but the only other types she admits to liking are apples and...