Watermelon Wine

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I tried making a Strawberry/Watermelon wine that failed. I was later told that watermelon very quickly begins to rot once cut open, and that the developing bacteria tainted my must.

They said I should have started the strawberries, and once the must was fermenting at a good pace, cut and add the watermelon so it wouldn't have time to begin rotting.

How is your batch coming along?
 
I haven't started making a batch yet because I heard it's also best to wait to the summer when the melons are in season.
 
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