Cheesy_Goodness
Well-Known Member
Just what the title says.
I put together some watermelon wine yesterday and followed the sugar recommendation from keller's recipe (3 gallon batch uses 7.5 lbs of sugar, scaled to 5 gallons = 12.5 pounds). I thought that seemed like much but hey, it's Keller, he knows what he's talking about, I'll go with it.
I added a 10 pound bag first to see if the rest was necessary.
It wasn't.
OG reading of 1.200. Yep. One point two.
At this point I had already pitched my yeast, the carboy was full, and it was after midnight. Woke up this morning to the thing bubbling away happily, but I'm really not sure how it'll go as that OG is just ridiculous.
So what should I do? Ideally I would split it into two batches and top them both off with water to get them down a bit more, but everything I've read about watermelon says that it shouldn't be diluted or the already weak flavor will be diminished.
I used Montrachet (rehydrated then in a starter), but have Champagne, and a Pasteur red on hand.
I put together some watermelon wine yesterday and followed the sugar recommendation from keller's recipe (3 gallon batch uses 7.5 lbs of sugar, scaled to 5 gallons = 12.5 pounds). I thought that seemed like much but hey, it's Keller, he knows what he's talking about, I'll go with it.
I added a 10 pound bag first to see if the rest was necessary.
It wasn't.
OG reading of 1.200. Yep. One point two.
At this point I had already pitched my yeast, the carboy was full, and it was after midnight. Woke up this morning to the thing bubbling away happily, but I'm really not sure how it'll go as that OG is just ridiculous.
So what should I do? Ideally I would split it into two batches and top them both off with water to get them down a bit more, but everything I've read about watermelon says that it shouldn't be diluted or the already weak flavor will be diminished.
I used Montrachet (rehydrated then in a starter), but have Champagne, and a Pasteur red on hand.