I used Jack's recipe, so it is a good one to start with. A word of
caution - watermelon spoils very easily. My second batch came out much
better than my first. If you get the seedless kind, it is much easier to
do. I used a potato masher to mash the watermelon flesh as soon as I cut it
out of the watermelon skin. I then put the mashed watermelon in the fridge
to keep cool while I worked on the rest of the watermelon. When I mashed
all the watermelon which I needed, I then drew off the watermelon liquid,
but as soon as I got some liquid I returned it to the fridge to keep cool
(and then kept mashing the rest of it until I could get no more liquid.) I
kept the watermelon liquid in the fridge until I was ready to make the wine.
I even stored the fermentation bucket in the basement where it is cooler,
until added the yeast and then I had a cooler fermentation. It still
worked. Oh and by the way, the wine is not a red color, but a pale white.
Good-luck.
Darlene
G'town Wisconsin
USA
"Mike" > wrote in message
news:0iNCc.4272$Dp.1108@fed1read04...
> Anyone have a good tested recipe for watermelon wine?
>
>