Islandboy85
Well-Known Member
I got this recipe while searching the net. I am curious of how many times he recommends you rack the wine and top up though. It seems that it would make a very thin wine. I didn't see any recipes on HBT for watermelon whine, and my friend want help to make some. I thought I would put it out to you folks for some insight.
Courtesy of http://winemaking.jackkeller.net/watermel.asp
Watermelon-Grape Concentrate Wine (makes 1 gallon)
6-8 lb watermelon
12 oz white grape concentrate
water to make up 1 gallon
juice and zest of 2 lemons
2-1/2 cups granulated sugar
1 crushed Campden tablet
1 tsp yeast nutrient
Champagne or Sauterne wine yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary. Thinly grate the yellow off two lemons, juice the lemons, and add the juice and zest (gratings) to primary. Add grape concentrate and crushed Campden tablet to primary. Add water to make up 3-3/4 quarts total liquid. Add sugar and stir well to dissolve. Cover primary with cloth, wait 24 hours and add yeast and yeast nutrient. Cover and ferment 5-7 days, stirring daily. Siphon off sediments into secondary, fit airlock and ferment 30 days. Rack, top up, refit airlock, and repeat 30 days later. After additional 60 days, rack, top up, and stabilize (add 1/4 tsp potassium sorbate and another crushed Campden tablet). Wait 10 days, rack, sweeten to taste and bottle. Allow to age in bottles 3 months to one year. [Author's recipe]
Courtesy of http://winemaking.jackkeller.net/watermel.asp
Watermelon-Grape Concentrate Wine (makes 1 gallon)
6-8 lb watermelon
12 oz white grape concentrate
water to make up 1 gallon
juice and zest of 2 lemons
2-1/2 cups granulated sugar
1 crushed Campden tablet
1 tsp yeast nutrient
Champagne or Sauterne wine yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary. Thinly grate the yellow off two lemons, juice the lemons, and add the juice and zest (gratings) to primary. Add grape concentrate and crushed Campden tablet to primary. Add water to make up 3-3/4 quarts total liquid. Add sugar and stir well to dissolve. Cover primary with cloth, wait 24 hours and add yeast and yeast nutrient. Cover and ferment 5-7 days, stirring daily. Siphon off sediments into secondary, fit airlock and ferment 30 days. Rack, top up, refit airlock, and repeat 30 days later. After additional 60 days, rack, top up, and stabilize (add 1/4 tsp potassium sorbate and another crushed Campden tablet). Wait 10 days, rack, sweeten to taste and bottle. Allow to age in bottles 3 months to one year. [Author's recipe]