My mom told me my sister likes watermelon wine coolers so I thought Ii would give a shot at making some wine. A friend of mine and fellow vintner, told me that watermelon is very hard to get to turn out and since I am just starting I should avoid this one yet. Well I didn’t listen and here is my 1 gallon recipe.

Ingredients:

  • 2 Quarts Watermelon Juice (1 Seedless Watermelon)
  • 2 Quarts Distilled Water
  • 3 3/4 Cups Sugar
  • 2 1/2 Teaspoon Acid Blend
  • 1 Teaspoon Yeast Nutrient
  • 1 Package Lalvin D-47 Yeast

Instructions:

  • Cut watermelon in to eights and then cut the meat off the rind.
  • Place watermelon meat in to a nylon straining bag and squeeze watermelon juice from the watermelon meat.
  • Measure water melon juice to make sure you have 2 Quarts of juice.
  • Place juice in primary.
  • Add all ingredients in to primary and stir to oxygenate.
  • Place nylon straining bag in primary.
  • After you prepare the yeast per the package instructions, lightly stir in to must.
  • Tie a towel or cheese cloth over bucket.
  • Lightly stir once a day.
  • After 3 or 4 days use your hydrometer and once your specific gravity reading is at 1.040 rack it in to your secondary and place water airlock on secondary.
  • Check your specific gravity every couple days. Once you reach 1.000 rack again.
  • You will want to rack one more time before bottling.

Notes:

I did not use any sorbate or sulfites in the wine before serving. What I did was place the wine in a container in the freezer to slow the yeast. After a few hours I back sweetened I placed it back in the freezer until it was time to leave.

To back sweeten I mixed 2 cups sugar with 1 cup water. I heated it on the stove at a low temperature until the sugar was dissolved. After the sugar syrup cooled to 70 degrees I sweetened it to taste.

This was a huge hit at my family gathering tonight. It was not too dry and not too sweet. Had a very nice watermelon taste.

The entire gallon magically disappeared!

Cheers!

 

 

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